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Double Tomato Dressing

I created this rich dressing to serve with cauliflower-broccoli tabbouleh, but it goes well with all roasted vegetables and salads too.

Course Salad, dressing
Cuisine Vegetarian, Vegan
Servings 2 servings

Ingredients

  • 1-2 cloves garlic
  • 8 cherry tomatoes
  • 4 sundried tomatoes
  • 1 tsp sugar (or honey or pomegranate molasses)
  • 1 tbsp balsamic vinegar
  • 0.5 lemon, juice only
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 1 handful coriander leaf
  • 1 handful flat leaf parsley
  • 1 handful mint leaves

Instructions

  1. Put all the ingredients, except the coriander, parsley and mint, in a blender (or a large jug if using a stick blender).

  2. Blend until you have a sauce that is almost smooth. Taste and if necessary add more seasoning, sugar, lemon, or balsamic until it's to your liking. If it's a little thick add more olive oil or a splash of water.

  3. Add the coriander, parsley, and mint and whizz briefly to combine without completely blending them into the sauce.

  4. Transfer to a covered container in the fridge until ready to use. Will keep 2-3 days.