Rose's Tomato/Onion Dressing

No oil in sight. This salad dressing gets its body entirely from blended tomatoes and sauteed sweet onion, making it naturally fat-free without tasting like it’s missing anything. Poppy seeds, celery seeds, basil, cilantro, and dill pack in flavor where oil would usually go.

The onion sautees in vegetable broth (or wine or water) instead of oil until soft and sweet, then gets blended with canned tomato wedges, herb vinegar, and a touch of sugar. The result is a smooth, pourable dressing with a tangy tomato base and a complex herb-and-seed backbone.

Taste and adjust at the end. The recipe wisely suggests tweaking the vinegar, salt, and sugar to your preference. Everyone’s “balanced” is different, and the sweetness of your onion and tomatoes will vary.

Kitchen Tips

• Saute the onion until truly tender. Raw or crunchy onion will leave bitter bits in the blended dressing even after processing.
• Blend on low speed for a smoother dressing that still has body. High speed can make it too thin and frothy.
• Add citric acid for longer shelf life if you’re making a bigger batch. It keeps the dressing fresh in the fridge for weeks.

Variations

• Roasted tomato version: Use fire-roasted canned tomatoes for a deeper, smokier flavor.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for a tomato vinaigrette with heat.
• Italian herb blend: Swap the cilantro and dill for oregano and thyme for a more Italian-leaning dressing.