Creamy Tomato Dressing Recipes

Steps:

• Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin.
• Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

Steps:

• Whisk the mayonnaise, sour cream, vinegar, olive oil, garlic, oregano, sugar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Stir in the parsley, parmesan and pecorino. Season with more salt and pepper. (The dressing will keep, refrigerated, up to 1 week.)

Steps:

• Combine thoroughly and refrigerate for at least one hour.

Steps:

• Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly.
• Top each with sliced green onions and tomato wedges or slices.
• Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired.
• Pass Creamy Tomato Dressing.
• CREAMY TOMATO DRESSING Combine the first 9 to 11 ingredients together in a blender container.
• Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed.
• Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds.
• Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
• NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired.
• The flavor of 3/4 cup olive oil is too intense for this dressing.
• VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.

Steps:

• In a small bowl, combine the mayonnaise, yogurt, onion, basil and salt if desired; mix well. Serve over greens and tomatoes.

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

Steps:

• Combine tomatoes and cucumbers in a bowl. Add sour cream, balsamic vinaigrette, lemon juice, dill, and garlic salt; stir. Season with salt and ground pepper.

Steps:

• In a bowl, combine cucumber, tomato and onion. In another bowl, combine the sour cream, sugar, vinegar, salt and pepper; mix well. Pour over vegetables and toss to coat. Refrigerate until serving. Serve over lettuce if desired.

Steps:

• Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.
• Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)