Tomato Herb Dressing

Tomato Herb Dressing

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Tomato Herb Dressing

Yields: 11 cups

Serves: 40

Preparation Time: 10 minutes (fermentation time 2 weeks)

Equipment: French chef knife, Cutting Board, 4-quart Stockpot

  • 10 large sprigs fresh rosemary
  • 6 large sprigs fresh basil
  • 4 large sprigs fresh oregano
  • 12 cloves garlic, peeled and halved
  • 10 dried tomato halves
  • 1 teaspoon black peppercorns
  • 3 32-ounce (1 L) bottles red wine vinegar
  • Additional rosemary (optional)

Twist stems of herbs gently, and press garlic with back of spoon or side of knife. Place herbs and garlic in a large glass container. Add tomatoes and peppercorns. Set aside.

In 4-quart Stockpot (4 L utensil), bring vinegar to a boil and pour over herb mixture. Cover and let stand at room temperature 2 weeks.

Pour vinegar mixture through a large wire mesh strainer into decorative bottles, discarding solids. Add additional rosemary, if desired. Seal bottles and store in a cool, dry place.

NUTRIONAL BREAKDOWN PER SERVING: Calories 17; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 0; Cholesterol mg 0; Sodium mg 3.

THE POINT SYSTEM: Calorie Points 0; Protein Points 0; Fat Grams 0; Sodium Points 0; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.