This delicious, rich sun-dried tomato dressing recipe will take your salad to the next level. With minimal prep work and just a few ingredients, you can throw this together Sun dried tomato dressing together in a few minutes.
I love salads, but a salad is a nice salad with a tasty dressing. I’m all about homemade sauces and dressings; The goal is always to make a fresh, clean dressing in minutes. This sun-dried tomato dressing recipe is delicious and flavorful as any salad, dip, or sandwich sauce.
Jump:
Sun-dried tomatoes have a unique flavor that is both familiar and distinct. The first sensation is one iHeavily concentrated tomatoes reminiscent of tomato paste but with tart acidity keeping it alive, So when the dressing is added, the flavors explode.
Sun-Dried Tomato Dressing Ingredients
- Sun-Dried Tomatoes: I used sun dried tomatoes Without oil, just dehydrated tomatoes. You can dehydrate tomatoes with a dehydrator.
- Red Wine Vinegar: Red wine vinegar is a popular choice for vinaigrettes and is often used in marinades and peeling solutions. It is sour and delicious.
- Water: Water thins dressings and acts as an emulsifier in salad dressings.
- Tahini: Tahini provides an extra dose of flavor.
- Vegan yogurt: I used unsweetened, unflavored vegan yogurt.
- Maple Syrup: Maple syrup is a way to naturally sweeten dressings without using refined sugar.
- Salt Pepper: 1 pinch of salt and pepper enhances the flavor of the dressing.
- Italian Spices: A blend of herbs present in Italian seasoning typically includes basil, oregano, rosemary, thyme, and marjoram, along with other herbs and spices, sometimes making an appearance.
- Garlic/Onion Powder: Garlic and onion powder add extra flavor to the dressing.
Substitute sun-dried tomatoes for dressing ingredients
- Water-roasted red bell peppers are similar in taste and texture to sun-dried tomatoes.
- Balsamic vinegar is an excellent alternative to red wine vinegar.
- Instead of tahini, add another tablespoon of vegan, unsweetened yogurt.
- Silken tofu can be used instead of vegan yogurt.
- Agave nectar or date syrup is an alternative to maple syrup.
- Choose salt-free salt substitutes when avoiding sodium.
- They make a great alternative because they contain many of the same herbs (in bold) as Italian seasonings—parsley, sage, mint, oregano, thyme, and marjoram.
- Choose all garlic powder or all onion powder except one or the other.
How to Make Sun-Dried Tomato Salad Dressing
- If you don’t have a high-quality, high-speed blender, boil 1 cup of water and place the sun-dried tomatoes in the boiling water while you measure out the remaining ingredients. This allows the sun-dried tomatoes to soften to accommodate any blender.
- After soaking the tomatoes, soften them.
- Place all ingredients in blender; Add the tahini last (don’t add any sticky ingredients to the base of a blender first, which prevents it from sticking to the bottom of the blender).
- Blend until smooth.
- Transfer the sun-dried tomato dressing to a container to refrigerate until ready to use.
Variety of recipes
- To use this sun-dried tomato dressing recipe as a dip, add ½ cup less water.
- For a thin dressing add small amounts of water until it reaches the desired texture and consistency.
- Add this delicious dressing over a baked potato, sweet potato, or brown rice.
- Use this dressing as a sandwich spread on a portobello or veggie wrap sandwich.
- Dip steak fries or zucchini fries in a savory tomato dressing.
- Serve as a dressing on an Italian chopped salad or Italian pasta salad or Italian potato salad instead of the dressing options provided.
Recipe FAQs
Sun-dried tomatoes are dehydrated by placing them in the sun, dehydrator or oven. When dried, tomatoes shrink, losing 90% of their weight from water loss.
Drying tomatoes concentrates the sugars and natural flavors that give them a rich and delicious taste.
Plum or Roma tomatoes are best for sun drying.
advice
- Not all packages of sun-dried tomatoes are oil-free. Some contain oil, so read the ingredients on the package.
- When making dressings or sauces, do not put any sticky ingredients in the base of the blender first. Instead, add it last, so it doesn’t stick to the bottom of a blender.
- Homemade dressings last up to 5 days in the refrigerator, but most condiments, such as this sun-dried tomato dressing recipe, can be frozen.
- To freeze, I recommend using Super Cubes. This dressing freezes well for up to 3 months.
- Refrigerate the frozen dressing overnight to thaw. It may require re-mixing.
If you love a tasty salad dressing or dip, try this sun-dried tomato dressing recipe!
More vegan dressings and dips to enjoy!
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📖 Recipe
Sun dried tomato dressing
This delicious, rich sun-dried tomato dressing recipe will take your salad to the next level. With minimal prep work and just a few ingredients, you can throw this together Sun dried tomato dressing together in a few minutes.
instructions
If you don’t have a high-speed blender, boil 1 cup water and add ½ cup sun-dried tomatoes and soak to soften while measuring other ingredients.
Add all ingredients to a high-speed blender, adding the tahini last to prevent it from sticking to the bottom of the blender.
Drain the sun-dried tomatoes (if soaked) before adding them to the blender.
Blend until smooth.
Transfer the dressing to a bowl and refrigerate until ready to serve.
Comment
- Not all packages of sun-dried tomatoes are oil-free. Some contain oil, so read the ingredients on the package.
- When making dressings or sauces, do not put any sticky ingredients in the base of the blender first. Instead, add it last, so it doesn’t stick to the bottom of a blender.
- Homemade dressings last up to 5 days in the refrigerator, but most condiments, such as this sun-dried tomato dressing recipe, can be frozen.
- To freeze, I recommend using Super Cubes. This dressing freezes well for up to 3 months.
- Refrigerate the frozen dressing overnight to thaw. It may require re-mixing.
nutrition
Calories: 10kcalSugars: 1gProtein: 0.3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fats: 0.3gMonounsaturated fats: 0.3gSodium: 6mgPotassium: 14mgFiber: 0.2gSugar: 0.02gVitamin A: 4IUVitamin C: 0.1mgCalcium: 6mgIron: 0.2mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegetarian. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂
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