Creamy Roasted Tomato Basil Dressing

 

 

 

 

 

 

 

Ingredients

1/3 cup olive oil

1/4 cup roasted tomatoes (oven-roasted or sun-dried work well)

2 tbsp mayonnaise (or Greek yogurt for a lighter version)

1 tbsp red wine vinegar (or lemon juice)

1 clove garlic, minced

2 tbsp fresh basil leaves, chopped (or 1 tsp dried basil)

1 tsp honey (optional — balances acidity)

¼ tsp salt, or to taste

⅛ tsp black pepper

1–2 tbsp water (to thin, if needed)

 

Instructions

1. Blend it up:
In a blender or food processor, combine roasted tomatoes, mayonnaise (or yogurt), vinegar, garlic, basil, honey, salt, and pepper. Blend until smooth.

2. Add the oil:
With the blender running on low, slowly drizzle in the olive oil until the dressing emulsifies and becomes creamy.

3. Adjust consistency:
If it’s too thick, add 1–2 tablespoons of water and blend again until smooth.

4. Taste and season:
Add more salt, pepper, or lemon/vinegar to your liking.

5. Chill and serve:
Transfer to a jar and refrigerate for at least 30 minutes before serving to let the flavors meld. Keeps up to 5 days in the fridge.

 

Serving Ideas:

Drizzle over green salads, pasta salads, or grilled chicken

Use as a dip for roasted veggies or bread

Spread on sandwiches or wraps instead of mayo