Tangy Tomato Oil-Free Dressing
Zesty and full of flavor, this Tangy Tomato Dressing is fabulous over garden veggies, pasta, or greens. It's a much healthier vegan salad dressing option than the high-fat, oil-laden store-bought varieties.
Servings: 1 pint
Calories: 18kcal
Ingredients
- 2/3 cup organic ketchup or homemade
- 1/3 cup water
- 1/4 cup sweetener maple syrup, cane sugar, etc.
- 1/4 cup white vinegar
- 1/8 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne
- pinch thyme
- dash salt
Instructions
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often.
- Reduce heat and simmer, uncovered for 5 minutes.
- Allow it to cool before using. Drizzle over a green salad, or a pasta salad, or use it as a dip for french fries.
Video
Notes
Tips for making this dressing:
- Ketchup- This is a great recipe to use homemade ketchup in. I have a great homemade ketchup recipe to try that only takes a few minutes to make.
- Sweetener- The main reason for cooking this recipe is to dissolve any granular, less refined sugar that you are using. If you are planning to sweeten it with maple syrup, agave, or another liquid natural sweetener, the cooking time can be reduced.
- Adjusting- The amount of sweetener (1/4 c) can be reduced in this recipe. I would suggest also reducing the amount of vinegar (1/4 c) to help offset the tanginess.
- Uses- Another great use for this salad dressing is for french fries. It makes a terrific dipping sauce for crispy Air Fryer French Fries.
- Storing- Keep this salad dressing in the refrigerator for up to 7-10 days.
Nutrition
Calories: 18kcal | Carbohydrates: 4.3g | Protein: 0.3g | Fat: 1g | Fiber: 0.1g