Skip to main content
Epicurious
Gourmet

Sun-Dried Tomato Vinaigrette

4.4

(8)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Makes about 2/3 cup

Ingredients

2 sun-dried tomato halves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon minced fresh <a href="">basil</a> leaves

Preparation

  1. In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

TagsSalad DressingSaladSun-Dried TomatoTomatoVegetableBasilHerbs & SpicesDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasy5 Ingredients or FewerGourmet
Read More
Not-So-Secret Burger Sauce
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Homemade Whipped Cream
Fluffier, fresher, and fancier than anything from a tub or can.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.