Tomato Herb Dressing
Yields: 11 cups
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.