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Tomato-Paprika Salad Dressing

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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.

Prep: 15 minutes
Total: 15 minutes

Ingredients

Makes 1 1/2 cups

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

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.
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.

From Body+Soul