Time 10m Yield 6 servings. Number Of Ingredients 11 Steps:
Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.
Time 10m Yield 8 Number Of Ingredients 7 Steps:
Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.
Time 10m Yield 2 servings. Number Of Ingredients 7 Steps:
In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.
Time 15m Yield 4 cups Number Of Ingredients 7 Steps:
Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature. Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms
Time 5m Yield 4 Number Of Ingredients 5 Steps:
In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Time 15m Yield 2 cups Number Of Ingredients 6 Steps:
Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Place all ingredients in blender and mix until well blended.
Number Of Ingredients 8 Steps:
Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.
Number Of Ingredients 6 Steps:
Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.
Number Of Ingredients 9 Steps:
Combine first 7 ingredients in medium bowl. Mix in oil if using. Sprinkle with chopped parsley and serve.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Time 5m Yield About 1 cup Number Of Ingredients 9 Steps:
Place all the ingredients in a mixing bowl and blend well with a wire whisk.
More about “tomato vinaigrette recipes”
Time 4m Yield 1/2 cup or 8-9 tablespoons, 8 serving(s) Number Of Ingredients 8 Steps:
Dressing – Just mix everything together and refrigerate until ready to use. I use a small tupperware container and shake all the ingredients. That way if you have leftovers, it is a great way to store them. ENJOY!
