The Roasted Tomato Dressing that I Want to Pour over Everything

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If you’ve been reading this blog for any length of time, you know by now that I absolutely, positively loooooooooovvvvvvveeee tomatoes. With a capital L.

Last week, I discovered this Roasted Tomato Dressing.

And now I want to pour it on everything.

I could eat it with a spoon. That’s dangerous though. With all of that olive oil in it, it’s only meant to be a dressing. So I tried to make it count. I spooned some over my greens. I put a dollop on my 90-Second Egg Sandwich. I put a couple of generous spoonfuls over a nice medium-rare sirloin steak. Mmmm…

I can’t even begin to tell you how good this is.

If you like tomatoes as much as I do…

You. Must. Make This. NOW.

I did change the recipe, slightly, though. Here’s what I did:

  • Realizing that I was out of red wine vinegar, I used the Champagne balsamic that I had on hand. I’m sure that gives it a somewhat different flavor. But I’d like to try it with lots of different vinegars to change it up. Or do I? I love it the way it is.
  • I did not add garlic because I used garlic-infused olive oil when roasting the tomatoes.
  • I used my high quality Italian Extra Virgin Olive Oil when I drizzled it into my food processor. This is not exactly a change, per se. But I try to use my best quality as a finishing oil, not always for cooking.

Now I want to experiment with it. Or do I? It’s Perfect. Just the Way It Is…

Some thoughts:

  • Try using different vinegars.
  • Try using almond oil. {I received some for Christmas and have yet to use it.}
  • Change the ratio of olive oil to tomatoes to lighten it up a bit.
  • Perhaps even turn it into an awesome tomato sauce??

The last one reminded me of Jodi’s Bowl of Love that I once read about. I currently stick to a jarred version that I know is high in sugar and sodium. But we haven’t found anything else to win us over and replace the old standby. But if I can cut or eliminate the oil in this baby, I might have the perfect tomato sauce!

If my Roasted Tomato Dressing discovery wasn’t enough… Later in the week, this recipe was delivered to my inbox: Chicken with a Tomato-Ginger Vinaigrette. I was totally seduced. Coincidence? I think not… I think I know what I”m making the next time I have the girls over for dinner!

Now it’s time for:

 

planning

Food

*This week, I’m trying out Plated. It’s a service that delivers all of the necessary fresh, ingredients {except for a basic few that you should already have on hand} to your door along with the recipes. I’ve been watching it for months now, but wanted to make sure there were two meals that I could make for Rob before testing it out. I also got 50% off my first two dishes for two people. You can, too, by clicking here. I’ll review next week!

Dinners:

Lunch:

  • Salsa Caprese
  • Quick & Easy Bowls I’m going to change up my usual Mexican concoction with an Italian one:
    1. Base – handful of spinach or other greens
    2. Grain/Starch – I was going to add 1/3 cup of pasta, but I’m thinking if I do a cold salad, I’m going to just double the protein
    3. Protein – 1/2 can garbanzo beans, drained
    4. Veggies – 1/3 can Italian diced tomatoes, drained and 1/3 onion sauteed with 1 zucchini
    5. FatFeta – using a light cheese because my sauce is made with lots of olive oil!
    6. SauceRoasted Tomato Dressing…. YAAYAYYAYAYAYYAYA!!!!
  • Snacks – fruit, string cheese and dark chocolate

Breakfasts:

Fitness

  • Monday – RUN: Couch to 5k – Week 3, Day 1
  • Tuesday – Recumbent Bike/Yoga
  • Wednesday – RUN: Couch to 5k – Week 3, Day 2
  • Thursday – REST
  • Friday – REST
  • Saturday – RUN: Couch to 5k – Week 3, Day 3
  • Sunday – Recumbent Bike/Yoga

What is your favorite homemade dressing?

What is your favorite tomato sauce recipe?

Cheers~
Carrie

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6 responses »

  1. Pingback: Look at Me Eating My Broccoli! AR | Season It Already!

  2. Pingback: Pizza Crusts, Meal Plans and Repurposing Leftovers | Season It Already!

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