Sun-Dried Tomato Dressing

This salad dressing packs an outsized punch from a small list of ingredients. Sun-dried tomatoes rehydrated in boiling water, blended with anchovies, garlic, lemon juice, and olive oil into a thick, rust-colored vinaigrette that’s intensely savory.

The anchovies are the umami engine here, and no, the dressing won’t taste “fishy." Once processed with the garlic and tomatoes, the anchovies dissolve into a salty, savory depth that you can’t identify but would miss if it weren’t there. It’s the same trick Caesar dressing uses.

Using the tomato soaking liquid is a smart move that most recipes skip. That water is now concentrated tomato broth, carrying dissolved sugars, acids, and flavor from the rehydrated tomatoes. Four tablespoons of it go back into the dressing, thinning it to a pourable consistency without diluting the flavor.

Kitchen Tips

• Soak the dried tomatoes for only two minutes. Longer and they get waterlogged and lose their concentrated sweetness.
• Process the tomatoes, anchovies, and garlic first before adding the liquids. This ensures everything gets finely chopped before the oil loosens the mixture.
• Taste before refrigerating and adjust the lemon juice. The anchovies and soy sauce provide salt, so you likely won’t need any extra.
• This dressing thickens in the fridge. Let it sit at room temperature for 10 minutes before serving, or thin with a splash of the reserved soaking water.

Variations

• Add a teaspoon of capers for extra briny punch.
• Swap lemon juice for balsamic vinegar for a sweeter, darker dressing.
• Toss with warm pasta instead of salad for a quick sun-dried tomato pasta sauce.