There is no doubt that I always have some tomato paste in my freezer.
So today I’m going to share with you another recipe that uses up the odds and ends of one of those little cans of tomato paste you’ll find in the grocery store.
You can pour this delicious tomato basil vinaigrette over salads as well as pasta, Apronese assures that and the dressing is easy to make and bursting with flavor.
Try it once, you will be addicted and want to do it again and again.
You Can Adjust The Oil To Your Liking
A cool thing about making your own salad dressing is that it allows you to customize the taste of the dressing to suit your particular taste.
You can also add more red wine vinegar if you want your vinaigrette to be even more tangy, since you will only need to add a little oil at a time. Since you’re going to add the oil in small amounts, you don’t need to add it all at once.
Is It Okay to Use Fresh Basil?
In this dressing, I would recommend using either dried basil or fresh basil. It’s obviously more budget-friendly to use dried basil, but any fresh basil you can find is ideal.
As long as it’s finely chopped, you can mix it in neatly. I would probably use about a tablespoon chopped fresh basil with this dressing.
How Long Does it Last?
In general, I don’t recommend keeping homemade vinaigrettes in the refrigerator for more than five days at a time, even if your mileage may vary.
I recommend keeping them in the refrigerator for at least three days
Serving Suggestions for Tomato Basil Vinaigrette
This tomato basil vinaigrette is going to be good on just about any basic green salad, but it would also be good poured over a mix of fresh tomato slices and fresh mozzarella slices.
In addition to fresh vegetable salads, this dressing would be great over a pasta salad (see my Broccoli Pasta Salad with Tomato Vinaigrette).
And, to be honest, I liked this dressing so much I wouldn’t mind using it a dip for a nice piece of crusty French bread
Vinaigrette with Tomatoes and Basil
You can easily make this homemade tomato basil vinaigrette in advance and serve it over salads or pasta. The dressing is tangy and slightly sweet with a slight sweet note.
Author: Beth
Prep Time: 5 mins/ Total Time: 5 mins
Servings: 4 (2 Tbsp each)
Ingredients
- 1 Tbsp tomato paste ($0.05)
- 1/2 tsp dried basil ($0.05)
- 1/4 tsp garlic powder ($0.02)
- 6 Tbsp olive oil ($0.96)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 2 Tbsp red wine vinegar ($0.20)
- 1/4 tsp salt ($0.02)
- 1/4 tsp sugar ($0.02)
Instructions
- In a bowl or a blender, combine the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper into a smooth paste. You can whisk all of these ingredients together or blend them until smooth.
- You can start by whisking in the olive oil one tablespoon at a time, making sure to fully incorporate it before adding more. Once the oil has been emulsified into the tomato mixture, you will have a smooth dressing. The dressing may separate slowly as it sits, but you can bring it back to a thick mixture by whisking it before draping it over your salad.
Nutritional
Serving: 2 Tbsp ・ Calories: 191.33 kcal ・ Carbohydrates: 1.23 g ・ Protein: 0.25 g ・ Fat: 21.03 g ・ Sodium: 210.53 mg ・ Fiber: 0.28 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Equipment
Our equipment section contains affiliate links to products we use and love. As an Amazon Associate, I can earn commissions on qualifying purchases.
Tomato Basil Vinaigrette: How to Make It – Step by Step Photos
To make the sauce, combine 1 tablespoon tomato paste, 2 tablespoons red wine vinegar, 1/2 teaspoons dried basil, 1/4 teaspoons garlic powder, 1/4 teaspoons sugar, 1/4 teaspoons salt, and 1/2 teaspoons freshly cracked pepper in a bowl or blender and whisk until smooth.
The olive oil should be incorporated into the dressing one tablespoon at a time, always whisking constantly to ensure oil has been incorporated fully before adding more oil.
This will prevent the oil from emulsifying into the dressing, creating a thick, smooth vinaigrette. Add up to 6 tablespoons of olive oil to the dressing.
A large amount of oil is added at once, and if you try to whisk it quickly, it will separate very quickly, and there will be a lot of oil on top.
If you add it slowly and allow it to emulsify, the dressing will shake a little and then return to its smooth texture after a couple of whisks.
In the meantime, you can serve it right away or keep it in the refrigerator until you are ready to serve it (up to five days).
If you often eat salad, try new recipes like the one Apronese shared above. Just refresh the sauce, your dish also becomes more interesting and delicious.
Take advantage of the new menu for your family at the weekend. And moreover, if this recipe you transform it into your own recipe, please let us know in the comments and follow along.
