Everyone should have a jar of sun-dried tomatoes in their fridge. They’re sweet, plump little tomato gems, perfect for adding to pasta, salads, sandwiches, and more.
That sun-dried tomato oil, though.
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That bright, neon-orange oil your sun-dried tomatoes are packed in is a gold mine of flavor. It makes perfect sense to use the oil instead of dumping it down the drain. How about as a salad dressing? You can use sun-dried tomato oil in lieu of olive oil for any of your favorite dressing recipes.
I discovered this magical ingredient while working on our Bowls book. While adding sun-dried tomatoes to our Mediterranean Tuna Salad Bowl, I thought, “Why waste this?” and into the dressing it went.
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It’s so simple: thinly sliced shallot, lemon juice, Dijon, salt, and pepper. Drizzle in a few tablespoons of sun-dried tomato oil and voilà, a simple salad dressing jazzed up with sun-dried tomato flavor.
How sweet it is to get the most out of your jarred condiments.
Sun-Dried Tomato Oil Dressing
Makes about ¼ cup
- 1 shallot, sliced thin
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 3 tablespoons sun-dried tomato oil
Whisk shallot, lemon juice, mustard, salt, and pepper together in small bowl. While whisking constantly, slowly drizzle in tomato oil until combined. Serve.