Peppy Tomato Dressing

Canned tomatoes, a whole sliced onion, garlic, white wine vinegar, and vegetable oil blended together into a smooth, rosy dressing with real body. The celery seeds add a subtle, savory flavor in the background that you can’t quite identify but would miss if it wasn’t there.

Blending the tomatoes and onion into the oil creates a natural emulsion that’s thicker and clingier than a standard vinaigrette. It coats lettuce leaves instead of running off into a puddle at the bottom of the bowl.

Using canned drained tomatoes instead of fresh gives you consistent flavor year-round. Fresh tomatoes vary wildly in acidity and sweetness depending on the season, but canned tomatoes are processed at peak ripeness and taste the same every time.

Kitchen Tips

• Drain the canned tomatoes well before blending. Extra liquid thins the dressing and throws off the oil-to-acid ratio.
• Blend until completely smooth, at least 30 to 45 seconds. Chunks of onion or tomato in a pourable dressing are unpleasant.
• Let the dressing sit in the fridge for at least an hour before serving. The garlic and celery seed flavors need time to permeate the whole batch.
• Shake or stir before each use. The oil will separate as it sits, which is normal for any blended vinaigrette.

Variations

• Add a tablespoon of fresh basil or oregano to the blender for an Italian herb tomato dressing.
• Use red wine vinegar instead of white wine vinegar for a bolder, more robust acidity.
• Stir in a teaspoon of honey after blending for a sweet tomato dressing that works well on spinach salads.