Dried Tomato Dressing

This salad dressing takes time, not effort. Sun-dried tomatoes get broken into pieces and soaked in red wine vinegar until they soften and release their concentrated, sweet-tart flavor into the liquid. Dried basil, thyme, and rosemary steep alongside, and olive oil ties it all together.

The long marinating time is what makes this work. Over 6 to 12 hours in the fridge, the vinegar rehydrates the tomatoes while pulling out their intense, almost umami-rich depth. The herbs bloom slowly in the acid and oil, building layers of flavor you can’t get from a quick whisked vinaigrette.

What you end up with is a chunky, intensely flavored dressing with softened tomato pieces that cling to salad greens. The ratio of vinegar to oil is heavier on the acid side since the tomatoes absorb so much liquid, so the final dressing has a bold, punchy character.

Chef Tips

• Use dry-packed sun-dried tomatoes, not oil-packed. Oil-packed ones are already soft and won’t absorb the vinegar and herb flavors the same way.
• Add just enough vinegar to barely cover the tomato pieces. Too much and the dressing will be too acidic.
• Stir the mixture a few times during the marinating period. The tomatoes on top can dry out while the ones on the bottom get waterlogged.
• This keeps well in the fridge for up to a week, and the flavor actually improves after the first day.

Variations

• Add a clove of minced garlic to the mix for a sharper, more pungent dressing.
• Use balsamic vinegar instead of red wine vinegar for a sweeter, more mellow profile.
• Toss with warm pasta instead of salad greens for a quick dried tomato pasta sauce.