Tomato Basil Vinaigrette Recipes

TOMATO BASIL VINAIGRETTE

Steps:

• Combine the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl or a blender. Whisk or blend until smooth.
• Begin whisking in the olive oil, one tablespoon at a time, making sure it's fully incorporated before adding more. This allows the oil to emulsify into the tomato mixture, creating a smooth dressing. The dressing may separate slowly as it sits, but a quick whisk before drizzling over your salad will bring it back to a thick mixture.

BASIL VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

TOMATO VINAIGRETTE

Steps:

• 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.

TOMATOES WITH BASIL VINAIGRETTE

Steps:

• In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth. Season with salt and pepper. If not using right away, transfer to an airtight container; refrigerate, up to overnight.
• Slice tomatoes, and arrange on a serving plate; drizzle with dressing. Serve immediately.

TOMATO-BASIL VINAIGRETTE

Steps:

• Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
• The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 c oil in processor or blender.
• With machine running, add remaining 1/2 c.
• oil; process until well blended.
• Season to taste with salt and pepper.
• (Can be made 1 day ahead. Cover& refrigerate. Bring to room temperature before using.).

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE

Steps:

• Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

TOMATO-HERB VINAIGRETTE

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

TOMATO BASIL VINAIGRETTE FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• Combine all the ingredients in a medium-size bowl and whisk to combine.
• Spoon over salad, or keep covered in the refrigerator for 3-5 days.
• Enjoy!