This savory, rich, sun-dried tomato dressing recipe will take your salad to the next level. With minimal prep work and only a handful of ingredients, you can throw this sun-dried tomato dressing together in just minutes.
I love salad, but a salad is an excellent salad with a delicious dressing. I'm all about making homemade sauces and dressings; creating a fresh, clean dressing in a few minutes is always the goal. This sun-dried tomato dressing recipe is savory and delicious on any salad, as a dip, or a sandwich sauce.
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Sun-dried tomatoes have a unique flavor that is both familiar and distinctive. The first sensation is of an intensely concentrated tomato that becomes reminiscent of tomato paste but with a tart acidity that keeps it lively, so when added to dressing, the flavors explode.
Sun-Dried Tomato Dressing Ingredients
- Sun-Dried Tomatoes: I used sun-dried tomatoes without oil, simply dehydrated tomatoes. You can dehydrate tomatoes yourself with a dehydrator.
- Red Wine Vinegar: Red wine vinegar is a popular choice for vinaigrettes and is also frequently used in marinades and pickling solutions. It is tangy and delicious.
- Water: The water thins the dressing and acts as an emulsifier in the salad dressing.
- Tahini: Tahini provides an additional level of flavor.
- Vegan Yogurt: I used unsweetened, unflavored vegan yogurt.
- Maple Syrup: Maple syrup is a way to naturally sweeten the dressing without using refined sugar.
- Salt/Pepper: 1 pinch of salt and pepper enhance the flavors in the dressing.
- Italian Seasoning: The blend of herbs present in Italian seasoning usually consists of basil, oregano, rosemary, thyme, and marjoram, with other herbs and spices, sometimes making an appearance
- Garlic/Onion Powder: Garlic and onion powder give the dressing additional depth of flavor.
Sun-Dried Tomato Dressing Ingredient Substitutions
- Roasted red bell peppers in water are similar in flavor and texture to sun-dried tomatoes.
- Balsamic vinegar is an excellent substitute for red wine vinegar.
- Instead of tahini, add another Tablespoon of vegan unsweetened, unflavored yogurt.
- Silken tofu can be used instead of vegan yogurt.
- Agave nectar or date syrup are substitutes for maple syrup.
- If avoiding sodium, choose a salt-free salt substitute.
- They make a great substitute as they have many of the same herbs in Italian seasoning (in bold)- parsley, sage, mint, oregano, thyme, and marjoram.
- Choose all garlic powder or all onion powder without one or the other.
How to Make Sun-Dried Tomato Salad Dressing
- If you do not have a high-quality, high-speed blender, boil 1 cup of water and place the sun-dried tomatoes into the boiling water while you measure the remaining ingredients. This allows the sun-dried tomatoes to soften to accommodate any blender.
- Drain the tomatoes, if soaking, to soften them.
- Place all the ingredients into the blender; add the tahini last (Do not add any sticky ingredient into the base of a blender first, which prevents it from sticking in the bottom of the blender).
- Blend until smooth.
- Transfer the sun-dried tomato dressing into a contain to refrigerate until ready to use.
Recipe Variations
- To use this sun-dried tomato dressing recipe as a dip, add ½ cup less water.
- Add small amounts of water for a thinner dressing until it reaches the desired texture and consistency.
- Add this delicious dressing to a baked potato, sweet potato, or on top of brown rice.
- Use this dressing as a sandwich spread over a portobello or veg wrap sandwich.
- Dip steak fries or zucchini fries in the savory tomato dressing.
- Serve with an Italian chopped salad or as the dressing for an Italian pasta salad or Italian potato salad instead of the dressing options provided.
Recipe FAQs
Sun-dried tomatoes are dehydrated by placing them in the sun, a dehydrator, or an oven. When dried, tomatoes shrink, reducing 90% of their weight from water loss.
Drying the tomatoes concentrates the sugars and natural flavors giving them a rich and savory flavor.
Plum or Roma tomatoes are the best for sun-drying.
Tips
- Not all packaged sun-dried tomatoes are oil-free. Some contain oil, so read the ingredients on the packages.
- Do not put any sticky ingredients in the base of a blender first when making dressing or sauces. Instead, add it last,s o it doesn't stick in the bottom of a blender.
- Homemade dressings last 5 days in the refrigerator, but most condiments, such as this sun-dried tomato dressing recipe, can be frozen.
- To freeze, I suggest using Super Cubes. This dressing freezes well for up to 3 months.
- Place the frozen dressing in the refrigerator to thaw overnight. It may require reblending.
If you love savory salad dressing or dips, try this sun-dried tomato dressing recipe!
More Vegan Dressing and Dips to Enjoy!
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📖 Recipe
Sun Dried Tomato Dressing
Ingredients
- ½ cup Sun-dried tomatoes without oil
- ½ cup Red wine vinegar
- 1 ½ cup Water
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- 1 Tablespoon Tahini
- 2 Tablespoons Vegan unsweetened, unflavored yogurt
- 1 pinch Salt
- 1 pinch Pepper
- 1 Teaspoon Italian seasoning
Instructions
- If you don't have a quality high-speed blender, boil 1 cup of water and add the ½ cup sun-dried tomatoes and soak to soften while measuring the other ingredients.
- Add all the ingredients to a high-speed blender, adding the tahini last to prevent it from sticking in the bottom of the blender.
- Drain the water from the sun-dried tomatoes (if soaking) before adding to the blender.
- Blend until smooth.
- Transfer the dressing to a container and refrigerate until ready to serve.
Notes
- Not all packaged sun-dried tomatoes are oil-free. Some contain oil, so read the ingredients on the packages.
- Do not put any sticky ingredients in the base of a blender first when making dressing or sauces. Instead, add it last,s o it doesn't stick in the bottom of a blender.
- Homemade dressings last 5 days in the refrigerator, but most condiments, such as this sun-dried tomato dressing recipe, can be frozen.
- To freeze, I suggest using Super Cubes. This dressing freezes well for up to 3 months.
- Place the frozen dressing in the refrigerator to thaw overnight. It may require reblending.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Beth Kanellis
Hi, Kathy. Thank you so much for sharing your food passion and hard work with us.
Would the silken tofu be a 1:1 substitute for the vegan yogurt?
Is one serving considered one teaspoon or a different measurement?
Kathy Carmichael
Hi Beth, The silken tofu is 1:1, but you may have to add a little water if you prefer the dressing thinner. 1 Tablespoon is a serving.