Sun Dried Tomato Dressing

5 from 2 votes

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.

Prep Time7

Course: Salad, Sauces, Dips & Dressings

Cuisine: American, Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 10kcal

Author: Kathy Carmichael

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