Skinny Red Wine Tomato Vinaigrette
Lightening up vinaigrettes have been one of my biggest challenges because you typically need to keep the ratio of oil to vinegar 3 to 1, if you try to use less oil you’ll wind up with a very tart tasting dressing.
Adding a sweet, juicy, vine ripe tomato to my vinaigrette allows me to keep my ratio of oil to vinegar 3 to 1 and compliments all the flavors without the need to have to add more oil. I pulse the tomato in my food processor first, then combine all my other ingredients I would normally add, and let it rest a few hours to let the flavors combine.
You can come up with different variations by using different vinegars, adding fresh herbs, honey, and so on. The best way to test if your dressing is good is to test it by dipping a piece of lettuce into it.
Low Fat Red Wine Tomato Vinaigrette
- 1 medium red ripe tomato
- 1 clove crushed garlic
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp oregano
- salt and fresh pepper to taste
- 1 tbsp minced shallot
- Chop tomato in food processor.
- Add crushed garlic, vinegar, lemon juice, water, dijon mustard, oregano, salt and pepper.
- Pulse a few times until smooth.
- Add chopped shallot and mix well.
- Set aside a few hours to allow the flavors to blend well.