My first attempt to make a tomato vinaigrette dressing similar to one we get at a local restaurant was a success.
One of the complaints with the restaurant dressing is that the oil separates to the top. I blended what I made with the immersion blender and that solved the separation problem.
Vince loves what I made. He said he likes it better than the restaurant’s dressing.
Here’s what I did and I didn’t exactly measure everything but this is how it roughly went together.
Tomato Vinaigrette Dressing:
1 – 8 oz. can tomato sauce
2 packets Good Seasons Zesty Italian Dressing
1/4 cup red wine vinegar
3/4 cup olive oil
1 T. sugar
1 T. dried oregano
Place all the ingredients in a wide mouth quart Mason jar and blend with immersion blender. Add oregano shake well and pour into a decorative jar if desired.
Other things I want to try:
- Add fresh basil
- Make my own Italian dressing mix
- Try a can of tomatoes instead of tomato sauce
I’ll keep you posted on my efforts but I think what I made is a great start.