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    Home » All Recipes

    Sun-Dried Tomato Salad Dressing

    July 27, 2023 by cookingwithelo Leave a Comment This post may contain affiliate links.

    Jump to Recipe

    From now on, always have this sun-dried-tomato dressing on hand to bring any salad from nice to incredible! It adds a ton of flavor and lasts for over a week in the refrigerator.

    Red-orange salad dressing in a small glass jar.

    Homemade dressings just taste a thousand times better than bottled in my opinion. They have cleaner ingredients and so much more flavor.

    This sun-dried tomato dressing has a nice balance of sweetness, umami flavors, and a touch of acidity, which makes it perfect for Mediterranean salads (e.g., this buckwheat salad).

    Jump to:
    • Dehydrated vs sun-dried tomatoes in oil
    • Key ingredients and substitutions
    • Elo's tips
    • Step-by step instructions
    • Storage tips
    • Serving suggestions
    • Frequently asked questions
    • The recipe

    Dehydrated vs sun-dried tomatoes in oil

    The main difference between dehydrated tomatoes (also known as dried tomatoes) and sun-dried tomatoes in oil is their texture. Dehydrated tomatoes typically have an even lower moisture content than sun-dried tomatoes. As a result, sun-dried tomatoes, especially when preserved in oil are a lot more tender.

    If you want to use dehydrated tomatoes that were not preserved in oil for this salad dressing recipe, you need to soak them in boiling water for 20 minutes to soften them. Discard the water and blend it with the other ingredients.

    Key ingredients and substitutions

    Ingredients for a sun-dried tomato salad dressing with descriptive labels.
    • Sun-dried tomatoes in oil have a very concentrated tomato flavor and delicate sweetness that makes them the perfect salad dressing ingredient.
    • Red wine vinegar brings out the beautiful red color of sun-dried tomatoes. You can totally use balsamic vinegar if that's what you have at home. Both work incredibly well and it's great to vary the flavor from time to time.
    • Extra virgin olive oil is the base of any great dressing, including this sun-dried tomato vinaigrette.
    • Water brings the dressing to a nice pourable consistency.
    • Maple syrup is great to balance all the flavors. You can replace it with agave syrup or sugar if needed.
    • Dried oregano for true Mediterranean flavors.
    • Garlic powder adds a mild garlicky touch without being overpowering.
    • Salt and pepper for simple seasoning.

    Elo's tips

    1. Adjust the thickness of your dressing as it really varies with the texture of your sun-dried tomatoes (some are firmer than others). You may need to add more water to obtain a nice pourable dressing.
    2. You can substitute the extra-virgin olive oil with the oil from the sun-dried tomatoes. It's mostly infused with herbs and garlic that give it a really nice flavor, but it's also often a lower-quality oil.
    3. Use the sun-dried tomato oil on pasta once your jar of sun-dried tomatoes is empty.

    Step-by step instructions

    Fork taking sun-dried tomatoes out of a jar and letting oil drip off.

    STEP 1: Let the oil drip off of the sun-dried tomatoes. No need to pat them dry.

    Sun-dried tomato dressing ingredients in a plastic blender jar.

    STEP 2: Add the sun-dried tomatoes with vinegar, water, maple syrup, and spices to a small blender. Tip: add the olive oil once the mixture is smooth to prevent over blending the oil, which can provide an unpleasant bitter taste.

    Blended red dressing in a Nutribullet personal blender.

    STEP 3: Blend until smooth. Do a little taste test and season with salt and pepper. The amounts needed will totally depend on the seasoning of your sun-dried tomatoes. I like to use this powerful Nutribullet blender for dressings and sauces.

    Hand pouring a creamy red-orange dressing into a small glass jar.

    STEP 4: Transfer the dressing to a clean jar. I use these 250 ml Weck jars but a small Mason jar would work great, too.

    RELATED: Don't miss this creamy roasted garlic salad dressing, which is also great for your bowls and salads.

    Storage tips

    You can keep this dressing in an airtight container in the refrigerator for 1-2 weeks. Note that the olive oil may solidify in the fridge. It is called congealing and happens when using high-quality olive oil that is high in monounsaturated fats. It does not affect the taste or the texture of the dressing at all.

    If your dressing is congealed, simply take the dressing out of the fridge 10 minutes before serving to bring the olive oil to room temperature. Give it a good shake before using it.

    Serving suggestions

    • Roasted vegetables: It's amazing on Mediterranean vegetables such as zucchini, eggplants, and bell peppers (e.g., grilled peppers).
    • Grain bowls: Try adding it as a sauce to your rice and quinoa bowls (e.g., Mediterranean buckwheat salad, pictured below).
    • A simple salad: Sub your regular Dijon mustard vinaigrette for this sun-dried tomato salad dressing (e.g., tomato and cucumber arugula salad).
    • Toasted bread: Is perfect to dip as a starter or to scrape your plate at the end of a meal (e.g., oat and seed bread).
    Buckwheat salad with roasted vegetables topped with an orange sun-dried tomato dressing.

    Frequently asked questions

    Are sun-dried tomatoes healthy?

    Sun-dried tomatoes are rich in vitamins (especially vitamin C), minerals, and antioxidants (such as lycopene). However, note that most are treated with sodium prior to drying and are higher in fat if stored in oil.

    How to store sun-dried tomatoes in oil after opening?

    An opened jar of sun-dried tomatoes needs to be refrigerated after opening. It will last for up to 6 months in the refrigerator but I always recommend consuming it within a couple of weeks. You want to make sure that the tomatoes are constantly covered in oil to prevent them from going bad. Add olive oil on top if needed.

    What to do with sun-dried tomatoes?

    If you have some leftover sun-dried tomatoes, try making this sun-dried tomato pesto pasta salad, this vegan penne alla vodka, or this 3-ingredient tomato soup.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Red-orange salad dressing in a small glass jar with basil in the front and sun-dried tomatoes in the back.

    Sun-Dried Tomato Salad Dressing

    5 from 1 vote
    This Mediterranean sun-dried tomato salad dressing really brings your salads, grain bowls, and roasted vegetables to the next level.
    Print Pin
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 4
    Author: Eloïse Jennes

    Equipment

    • 250 ml Weck jars
    • Small blender

    Ingredients 

    • 6-8 sundried tomatoes in oil see notes for dehydrated tomatoes
    • ¼ cup (60 ml) extra-virgin olive oil
    • 2 tablespoons red wine vinegar sub balsamic vinegar
    • ½ cup (120 ml) water
    • 1 tablespoon maple syrup
    • 1 teaspoon dried oregano
    • ¼ teaspoon garlic powder
    • 1 pinch of salt and pepper

    Instructions

    • Add the sun-dried tomatoes, vinegar, water, maple syrup, oregano, and garlic powder to a small blender. Blend until smooth.
    • Pour in the olive oil and blend again for 10 seconds until the oil is incorporated. Add more water if needed.
    • Do a taste test and season with salt and pepper. The amounts needed will depend on your sun-dried tomatoes.

    Notes

    1. Dehydrated tomatoes that were not preserved in oil need to be soaked in boiling water for 20 minutes to soften them. Discard the water and blend it with the other ingredients.
    2. Adjustments: The thickness of your dressing really varies with the texture of your sun-dried tomatoes (some are firmer than others). You may need to add more water to obtain a nice pourable dressing.
    3. You can substitute the extra-virgin olive oil with the oil from the sun-dried tomatoes. It's mostly infused with herbs and garlic that give it a really nice flavor, but it's also often a lower-quality oil.
    4. Storage: You can keep this dressing in an airtight container in the refrigerator for 1-2 weeks.
    5. Note that the olive oil will solidify in the fridge but it does not affect the taste of the dressing. Simply take it out of the fridge 10 minutes before serving and give it a good shake.

    Nutrition

    Calories: 146kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Sodium: 25mg | Fiber: 0.5g | Sugar: 3g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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