Sun-Dried Tomato Vinaigrette

Enjoying the tangy flavor of fresh tomatoes year round is easier than you might think. Through the simple process of drying tomatoes you will have plenty to use later in recipes during the winter months.

And certain tomatoes seem to be better for drying than others, the meatier the tomato the better. Romas are an especially good variety to dry. Just quarter them or cut them into thin slices and lay them on a flat surface like a cookie sheet. Salt and pepper the pieces and place the tray in the sun.

Long, hot, dry days are ideal and it usually only takes about two days to remove the water. If you don't have sustained sun, you can finish them off at a low temperature in your oven. Once dried, just place them in airtight bags and pop them into your freezer.

Now, the thing I like the most about dried tomatoes is their intense flavor. They're great for pizzas, sauces and a fresh mixed green salad topped with this tasty vinaigrette.


Place tomatoes, vinegar, garlic, green onions, basil salt and pepper in a blender or food processor and blend until smooth.

While the machine is running, slowly add the olive oil through the feeder tube until it is blended into the mixture.

This is a great dressing for salads and I also like to pour a little in a dish as a dipping sauce for fresh bread.


Time to prepare: 15 minutes.

This recipe is vegetarian.


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