French Tomato Dressing

Tangy, tomato-bright, and ready in five minutes. This is the homemade answer to bottled French dressing, with the added bonus of going sugar-free. Tomato paste does the work of bringing color and umami, while lemon juice keeps things sharp and lifted.

The key technique is the slow oil pour with the blender running. That trick emulsifies the oil into the tomato base instead of letting it separate, giving the dressing the creamy, clingy texture you want on a salad. Adding the lemon juice at the end prevents it from breaking the emulsion before it forms.

Two tablespoons of artificial sweetener stand in for the sugar in classic French dressing, so this version skips the carbs without losing the sweet-tart balance. Use real sugar or honey if you’d rather keep it natural.

Pro Tips

• Pour the oil in a thin, steady stream. Dumping it in at once breaks the emulsion and you’ll be back to square one.
• Use a quality lemon. Fresh-squeezed gives a brighter flavor than bottled. The difference is noticeable.
• Chill at least 30 minutes before serving. Cold dressing tastes more balanced and clings better to greens.
• Store in a sealed jar in the fridge for up to a week. Shake before each use.

Variations

• Use honey or maple syrup in place of the artificial sweetener for a natural-sweet version.
• Add a clove of minced garlic or a teaspoon of Dijon mustard for more punch.
• Stir in a pinch of paprika or smoked paprika for a Catalina-leaning flavor.