TOMATO BASIL DRESSING RECIPES

Name: Tomato Basil Dressing
Prep time: 10 min
Total time: 10 min
Yield: 1 bottle dressing
Ingredients: 3 cups olive oil; 1 1/2 cups red wine vinegar; 1/2 cup brown sugar; 1/3 of a can tomato paste (4 oz); 1 teaspoon fresh minced garlic; 1 teaspoon dry basil; 1/2 teaspoon dry oregano; 1 tablespoon Worcestershire sauce; 2 egg yolks

TOMATO BASIL DRESSING RECIPE - FOOD.COM

Tomato Basil Dressing Recipe - Food.com image

Make and share this Tomato Basil Dressing recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 bottle dressing

Number Of Ingredients 9

Ingredients

3 cups olive oil
1 1/2 cups red wine vinegar
1/2 cup brown sugar
1/3 of a can tomato paste (4 oz)
1 teaspoon fresh minced garlic
1 teaspoon dry basil
1/2 teaspoon dry oregano
1 tablespoon Worcestershire sauce
2 egg yolks

Steps:

In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!

Nutrition Facts : Calories 6334.4, FatContent 656.2, SaturatedFatContent 92.4, CholesterolContent 332, SodiumContent 255, CarbohydrateContent 115.2, FiberContent 0.7, SugarContent 108.7, ProteinContent 5.5

TOMATO SALAD WITH BASIL DRESSING RECIPE | BON APPÉTIT

Tomato Salad with Basil Dressing Recipe | Bon Appétit image

Not just for this tomato salad recipe: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 11

Ingredients

½ cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
¾ tsp. crushed red pepper flakes
3 oil-packed anchovy fillets, chopped (optional)
1 cup basil leaves (purple or green)
1½ lb. heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp. red wine vinegar
Kosher salt
½ lemon
Flaky sea salt

Steps:

Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil.
Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

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