Tomato Vinaigrette

No oil, no problem. This vinaigrette gets its body entirely from fresh tomatoes blended smooth with white wine vinegar, dried herbs, and a touch of Dijon mustard.

The Dijon is doing more than adding flavor. Mustard is a natural emulsifier, so even without oil it helps bind the tomato pulp and vinegar into a cohesive dressing that coats greens instead of sliding right off.

Basil and thyme are a classic pairing with tomatoes, and even dried versions bring enough herbal character to make this taste complete. The result is bright, tangy, and full-flavored with essentially zero fat.

Use the ripest tomatoes you can find. The dressing is only as good as the tomato that goes into it. Pale, mealy supermarket tomatoes will give you a pale, watery dressing.

Kitchen Tips

• Peel the tomatoes before blending. Skins leave flecks that make the dressing look grainy.
• Blend until completely smooth for a pourable consistency, or pulse for a chunkier, salsa-like texture.
• Use within 2 days. Fresh tomato dressings don’t have preservatives and spoil quickly.
• Shake or stir before each use. Without oil, the ingredients separate as they sit.

Variations

• Use fresh basil and thyme instead of dried when in season for a more vibrant, herbal punch.
• Add a small clove of garlic to the blender for a bolder, more assertive dressing.
• Stir in a tablespoon of olive oil if you want a slightly richer mouthfeel while still keeping it light.