Tomato Garlic Dressing Recipes

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:

• Crush ginger using mortar and pestle to make fine paste.
• Add garlic; crush with ginger.
• Remove to small bowl; whisk in salt, sugar, vinegar and oil.
• In bowl, mix tomatoes, onion and coriander.
• Add salad dressing; toss lightly to coat.
• Note: I often make this with a couple of cupfuls of cherry tomatoes, halving the larger ones.

Steps:

• In a large saucepan saute the onion, peppers, and mushrooms in the olive oil over medium-high heat until soft and lightly golden, 7 minutes.
• Stir in the tomato paste and cook for 3 minutes.
• Pour in the sherry, add the salt, brown sugar, pepper flakes, garlic powder, paprika, thyme, oregano, parsley, basil, the tomatoes, stir to combine and bring to a boil. Reduce the heat to a slow simmer and cook for 30 minutes, stirring occasionally.
• Mash the roasted garlic cloves.
• Add the roasted garlic and stir to combine. Continue to simmer for 30 minutes. Add fresh basil. Serve over pasta of choice.
• For a smooth sauce use in immersion blender.

Steps:

• Combine all ingredients in a food processor or blender. Process until smooth.
• Chill.

Steps:

• Heat oven to 350 degrees.
• Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
• Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
• Watch carefully so garlic does not get over-brown or burn.
• Carefully remove pan from oven and cool.
• When cool enough to handle, squeeze out the garlic pulp.
• Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
• Blend until smooth and use the dressing on any mixed garden salad.
• Refrigerate leftover.

Steps:

• Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
• Toast the oregano in a dry skillet until fragrant, then remove to a dish.
• Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
• Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
• Variation:.
• Grilled Tomato Sauce with Chiles.
• Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into pieces, and puree in a blender with the tomatoes and garlic.