Toms Tomato Soup French Dressing Recipes

TOM'S TOMATO SOUP FRENCH DRESSING

Steps:

• Mix in blender until smooth.
• Refrigerate in closed container.
• Keeps well.

FRESH TOMATO DRESSING

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

TOMATO SOUP FRENCH DRESSING

Steps:

• Combine ingredients in the blender and process or whisk until smooth and well blended.
• Store in a tightly covered container in the refrigerator. Makes about 3 1/2 cups.

TOMATO-SOUP FRENCH DRESSING

Steps:

• 1. Place the tomato soup in a jar, and add the vinegar and olive oil. Use a narrow spatula or a spoon to stir the vinegar and oil into the soup. 2. Add all of the remaining ingredients to the jar, pop on the top, and shake well to blend. 3. Use the dressing immediately or refrigerate until ready to serve. Unless you really fancy garlic, remove it after a few days. Bring to room temperature and shake before serving.

TOMATO SOUP SALAD DRESSING

Steps:

• In a blender, combine the first six ingredients. Cover and process until smooth. Refrigerate for at least 4 hours. Serve with salad.

TOM'S TASTY TOMATO SOUP WITH BROWN BUTTER CROUTONS

Steps:

• 1. Heat the butter and olive oil in a large saucepan and sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat to a simmer and simmer for 15 minutes.
• 2. Remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
• 3. Meanwhile, to make the brown butter croutons, preheat the oven to 350°F. Heat the butter in a small pan over medium heat and cook, stirring often, until the butter is golden brown and aromatic, about 3 minutes after the butter melts. Remove from the heat. Put the bread cubes in a bowl and pour the brown butter over them, tossing to coat. Season to taste with salt and pepper and toss again. Spread the bread cubes on a baking sheet and place it in the oven. Bake until the croutons are toasted and golden, about 20 minutes, stirring occasionally. Remove the pan from the oven.
• 4. Serve the soup hot, garnished with the croutons.

FRENCH DRESSING WITH TOMATOES

Steps:

• In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use., To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl.

TOMATO SOUP DRESSING RECIPE - (4.3/5)

Steps:

• Combine all in blender. (Or use a whisk and a bowl) Will keep in the fridge for 10 days.

TOMATO SOUP FRENCH DRESSING

Steps:

• Put all ingredients in a large mixing bowl. Using an electric mixer, beat on medium-high speed until blended.
• Pour into a quart jar; cover and refrigerate up to 1 week.