Monday, May 2, 2011


3        Tablespoon     chopped sun-dried tomatoes
3        Tablespoon     hot water
2        Teaspoon       Dijon mustard
1/2      Teaspoon      tomato paste
1                            clove garlic
1/2      Cup              chopped fresh basil
1 1/2   Tablespoon  white wine vinegar
1/4      Cup              olive oil
6         Tablespoon   tomato juice or water
to taste: fine sea salt and freshly ground black pepper


Soak the sun-dried tomatoes in the hot water for 5 minutes. Place the sun-dried tomatoes and spaking water, mustar, tomato paste, garlic clove, basil leaves and vinegar in a blender. Puree on high speed for about 15 seconds. Use a spatula to scrape down the sides of the blender. Add the olive oil and blend until the dressing is smooth. Add the tomato juice or water salt and pepper and blend on high speed until smooth. The dressing should be slightly thickened, but thin enough to pass through a squirt bottle. Add more tomato juice or water if the dressing is too thick. Transfer the dressing to a small squirt bottle.

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