Sundried Tomato Vinaigrette For Fish
Servings: 8 servings
Ingredients
- ½ cup sun-dried tomatoes packed in oil or rehydrated in warm water and drained
- ¼ cup extra-virgin olive oil Scott uses the oil the sun-dried tomatoes are packed in.
- 2 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1 tablespoon honey or maple syrup
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
Instructions
- If you're using sun-dried tomatoes packed in oil, drain them from the oil. If they're dry sun-dried tomatoes, you can rehydrate them in warm water for about 15 minutes, then drain.
- Combine sun-dried tomatoes, olive oil, red wine vinegar, balsamic vinegar, minced garlic, honey (or maple syrup), dried oregano, and dried basil in a blender or food processor.
- Blend the mixture until you achieve a smooth and creamy consistency. If you prefer a chunkier vinaigrette, pulse the ingredients a few times to leave small tomato bits.
- Taste the vinaigrette and season with salt and pepper according to your preference. Adjust the sweetness or acidity by adding more honey or vinegar if needed.
- Transfer the vinaigrette to a jar or container with a tight-fitting lid.
Notes
The vinaigrette can be used immediately or refrigerated for about a week. Before each use, give the jar a good shake to mix the ingredients, as the oil and vinegar may naturally separate over time.
The serving size for this sun-dried tomato vinaigrette recipe will depend on how it is used and how much dressing each person prefers. As a rough estimate, this recipe should yield approximately 8 servings. Each serving will be about 2 tablespoons of vinaigrette.
Of course, this is just an approximate value, and the actual number of servings may vary based on individual preferences and the specific dishes you use the vinaigrette for. If you need more or less, you can adjust the quantities accordingly. Feel free to scale the recipe up or down as needed to suit your requirements.