wholeliving

Tomato-Paprika Salad Dressing

Spice up the traditional tomato and mozzarella salad with this antioxidant-rich dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.
Body+Soul, 2007
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Makes 1 1/2 cups
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Ingredients

  • 3/4 pound plum or other ripe tomatoes
  • 3 tablespoons red-wine vinegar
  • 1 to 2 teaspoons light-brown sugar
  • 1 small clove garlic, roughly chopped
  • 1/2 teaspoon mild paprika
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper

Directions

  1. With a paring knife, cut a shallow x in the bottom of the tomatoes. Bring a medium saucepan of water to a boil. Add tomatoes and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl. When cool enough to handle, peel and discard their skin. Cut tomatoes into quarters lengthwise. Using your fingers, discard seeds. Transfer tomatoes to a blender.

  2. Add vinegar, sugar, garlic, and paprika and puree until smooth. Remove the center cap, and with the motor running, add oil in a steady stream, blending well. Season with salt and pepper.

Recipe Reviews

Reviews (9)

  • 17 Aug, 2008

    Add Cayenne pepper ...Cayenne Pepper is excellent for circulation
    easier to digest than regular black pepper

  • 14 Aug, 2008

    Cook the tomatoes! When tomatoes are heated during cooking and processing, the lycopene is more available to the body. Lycopene is a powerful antioxidant that protects skin from sun and environmental damage and hence wrinkles. Tomatoes are the best source of lycopene. Don't leave out the oil. Lycopene is best absorbed into the body with a little oil.

  • 23 Jul, 2008

    The tomatoes are being "blanched" to easily remove the skins, making for a smoother texture. This is not "cooking" them. I didn't do this but did use a foodmill to remove both the skins and seeds. I also added a little fresh basil. Delicious and refreshing!

  • 23 Jun, 2008

    What a terrible thing to do to fresh tomatoes! You can make this without cooking it and get a much better fresh tomato flavor, especially if the tomatoes are fresh from your garden! I made it by pureeing in the blender., no cooking, no blanching, no skinning the tomatoes, easy! Skip the sugar, it doesn't need it if your tomatoes are fresh and vine-ripened.

  • 22 Jun, 2008

    how long will this last? can it be refrigerated for a couple of days?

  • 22 May, 2008

    LOL, isn't it funny, it's been quite a long while and it's still not corrected !!

  • 22 Apr, 2008

    1 TO 2 FOOTS OF LIGHT BROWN SUGAR? I WILL PUT OUT TWO SEPERATE DISHES AND PUT 1 TABLESPOON IN EACH. THEN IN THE MIXTURE I WILL FIRST TRY 1 OR 2 TEASPOONS AND TASTE, AND IF NOT SWEET ENOUGH i WILL ADD THE REST OF THE FIRST DISH AND TASTE. AND ON AND ON UNTIL IT SATISFYS MY TASTE BUDS. GOOD LUCK GALS "WITH YOUR 'FOOTS'"

  • 2 Mar, 2008

    Yes do tell, what is a foot of brown sugar

  • 28 Feb, 2008

    What is a foot of brown sugar? Can you explain that one, please?