Italian tomato basil dressing

8 servings

Ingredients

Quantity Ingredient
6 Sun-dried tomatoes; (not packed in oil)
1 Tomato; coarsely chopped about 1 cup
1 Clove garlic; minced
¼ cup Fresh basil; coarsely chopped
¼ cup Water
2 tablespoons Balsamic vinegar
¼ teaspoon Salt; or to taste

Directions

Cover the sun-dried tomatoes with boiling water and set aside. Combine the tomatoes, garlic, basil, water, vinegar, and salt in a blender. When the sun-dried tomatoes are soft, drain and add them to the other ingredients.

Puree the mixture until smooth. Covered and refrigerated, this dressing will keep for a week.

Per serving: 110 Calories; 1g Fat (9% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 917mg Sodium Food Exchanges: 1½ Starch/Bread

Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jan 17, 1999, converted by MM_Buster v2.0l.

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