Sun-Dried Tomato Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Vito's Waterfront, a charming restaurant on Marco Island off Florida's Gulf Coast, offers a house salad that comes with a thick and tangy sun-dried tomato dressing, says Joanne Lawrence of Norwell, Massachusetts. Ingredients:
1 small red bell pepper |
2 plum tomatoes, coarsely chopped |
1 small onion, chopped (1 cup) |
3 tablespoons chopped fresh basil |
2 large garlic cloves, peeled |
1/4 teaspoon dried crushed red pepper |
1 8-ounce jar oil-packed sun-dried tomatoes, drained, cut into strips |
3/4 cup water |
1/4 cup whipping cream |
1/4 cup red wine vinegar |
3 tablespoons fresh lemon juice |
1/3 cup vegetable oil |
Directions:
1. Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.
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