This tomato dressing is my favorite way to use up tomatoes in August when they seem to all get ripe at the same time. It’s delicious and it can be frozen and saved for later.
I like to use it as a dressing on salads, but it is really great as a marinara sauce – on one of the various kinds of healthy pastas available these days (rice, quinoa, sprouted wheat, kelp, zucchini, spaghetti squash, etc)
xo,
robin
Sun-Dried Tomato Basil Dressing
Makes 4 cups
Ingredients:
2 cups tomatoes, roughly chopped
1 clove garlic
½ cup fresh basil leaves (loosely packed)
¼ cup olive oil
1 tablespoon lemon juice or apple cider vinegar
1 pitted date or 1 tablespoon honey*
1 teaspoon thyme, fresh or dried
1 teaspoon rosemary, fresh or dried
1 teaspoon sea salt
3 tablespoon sun dried tomatoes
Directions:
Blend all ingredients except the sun-dried tomatoes in a high-power blender on high until smooth. Add the sun-dried tomatoes and blend on high until the tomatoes are broken down into small pieces. This will keep for a few days in the fridge. The sun-dried tomatoes will absorb moisture and make it thicker.
*Use honey if you don’t have a high-power blender.
Enjoy!
