Tomato Vinaigrette
Yield
3 servingsPrep
5 minCook
0 minReady
5 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
tomatoes
chopped, peeled |
|
| 2 | tablespoons |
white wine vinegar
|
|
| ½ | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tomatoes
chopped, peeled |
|
| 3E+1 | ml |
white wine vinegar
|
|
| 2.5 | ml |
basil
dried |
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
dijon mustard
|
|
Directions
Chop in your favorite blending appliance.
Keep refigerated, lasts about 2 days.
Serve on green salads, or maybe pasta salad.
