Tomato Vinaigrette Recipe - Allrecipes.com
Tomato Vinaigrette Recipe
  • READY IN 5 mins

Tomato Vinaigrette

Recipe by  

"A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 15, 2005

I made a double batch. This is very good. I am always on the lookout for healthy dressings and vinaigrettes. This qualifies! I used a large tomato from my wife's garden and had to make a special trip to the store to get white wine vinegar, which is fine. I was out of it anyway. It was great warm. I can't wait for it to cool and marinate for a couple of days!

 
Most Helpful Critical Review
Feb 18, 2009

This is a good starting point, but there's room for improvement. I really like the idea because it has the potential to be a flavorful yet healthy salad dressing (which can be hard to find). I would adjust the amount of thyme next time because I thought it was a bit overwhelming. I'd play with the other spices too - maybe try fresh herbs and add oregano or parsley, and also salt, pepper, garlic, and onion. I might play around with the vinegar too - maybe try balsamic. Sun dried tomatoes might be a good touch too. The options are endless!

 
Jul 07, 2003

I have been searching for a good tomato vinaigrette! this was simple to make and the spices were just enough, the vinager was not overwhelming! Perfect for my pasta salad!

 
Mar 25, 2012

I used red wine vinegar, 1 whole tomato, basil, ground mustard, dill, 1/8 tsp steak seasoning, salt and pepper to taste, and 1 clove of garlic. Sooo good!

 
Jul 27, 2010

We're about to have this with dinner. I doubled it and added oil but I'm not too impressed. It's a little bitter and I'm wondering which ingredient may have made that happen since my basil and tomatoes are fresh from my garden...maybe my dried mustard is bitter?

 
Mar 16, 2010

i added garlic and used red wine vinegar. really fresh tasting. i used this in a mixed green salad.

 
Jun 09, 2014

Looking for a lighter alternative to an oil-based vinaigrette so I tried the recipe as posted and it was a good 4 stars - if not a little bland, but I tweaked it up for the 2nd batch...2nd time around I used fresh thyme and basil (fresh herbs are not as potent as dried, so I doubled the amount of herbs). I also used Dijon instead of ground mustard and punched it up with some salt and pepper and 2 garlic cloves. Whirred it all up in the blender and DELISH!!! Omit the vinegar and this could be poured over pasta! In response to other posters stating this was a bit bitter...try removing the tomato seeds before blending. That may take care of the bitterness issue. You can also try a pinch of sugar. Thanks recipe poster. This one is a keeper!

 
May 23, 2013

low cal, but needed a little more flavor

 

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Nutrition

  • Calories
  • 7 kcal
  • < 1%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.4 g
  • < 1%
  • Sodium
  • 2 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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