Sundried Tomato Dressing
Bursting with umami, the intensely concentrated savoury-sweet flavour of sundried tomatoes is the star of this easy dressing recipe. Smoky, fruity, robust, and with just a touch of heat, sundried tomato dressing is one of the finest ways to level up your cooking.
Now that the weather is warming up at long last, I’m alllllll about salads. But what’s a salad without a great dressing?
One of the best skills you can learn as a home cook is how to make fantastic condiments, dressings, and sauces. Conquer those, and you’ll be able to elevate basics from “dull” to a meal your whole family won’t be able to stop raving about.
For example, we’ve all heard that salads are boring. Why? It’s simple: Too often, people either skip the dressing entirely, thinking it’s too much work, or rely on store-bought dressings.
Store-bought dressings are generally expensive, full of preservatives (and other dubious ingredients), and don’t offer much flavour variation. Homemade is always best, and the adage rings true here, too.
In contrast, sundried tomato dressing is EXCITING. It’s packed with fresh ingredients that scream “summer” and features an irresistible balance of umami, tang, and subtle sweetness that makes it ideal for not just salads but also vegetables and sandwiches.
What are you waiting for? Let’s get started!
🤯Why You’ll Love This Recipe
🍅 What’s in Sundried Tomato Dressing?
This sundried tomato dressing is an elevated vinaigrette.
A vinaigrette features oil mixed with acid as the base. My recipe has a few additional seasonings that make it stand out from the crowd, but nothing inaccessible.
- Sundried tomatoes: Our main flavour hero, sundried tomatoes, are equally tangy and sweet, with tons of impactful umami. I use the ones packed in oil (they generally reconsitute and blend with the dressing better), but dried ones also work.
- Olive oil: Use a high-quality olive oil, preferably extra virgin (EVOO). Because this dressing recipe is so uncomplicated, you’ll easily be able to tell the difference between cheaper oil and proper cold-pressed oil.
- Vinegar: I’ve used local apple cider vinegar, but balsamic vinegar would match beautifully with the Mediterranean flavours. Alternatively, use a citrus (like lemon).
- Mustard: French wholegrain mustard is my go-to for its full-bodied flavour. Mustard is essential as it helps the oil and vinegar to emulsify (become thick and smooth).
- Honey: This balances the flavours with a distinct sweetness. Use maple syrup if you prefer to keep this recipe vegan.
- Garlic: Only a clove or two adds a punchy, garlicky hit to the dressing.
You’ll also need salt to season the dressing and water to adjust the consistency.
While I don’t use any fresh herbs in my recipe, feel free to add some of your choice. Basil and/or oregano would be excellent choices.
You can find a full list of ingredients, complete with quantities, in the recipe card.
Dressing vs Vinaigrette
Technically, “dressing” is an umbrella term that covers vinaigrettes, which tend to be lighter in both texture and flavour than creamier classes like caesar dressing. I use the terms interchangeably in this post.
🧑🍳 How to Make Sundried Tomato Dressing
No fancy equipment … no special cooking skills. All you need for a knockout vinegarette is a handful of ingredients, a food processor (a handheld stick blender, Ninja, nutribullet, or unbranded supermarket jar blender … it doesn’t matter which!), and … that’s it!
Considering the savoury impact of this sun dried tomato vinaigrette, it’s unbelievably low effort to make. In fact, what are you waiting for?
One: Add sundried tomatoes, water, vinegar, garlic, honey, mustard, and salt to a blender jar. Pulse in short bursts until you achieve a smooth consistency.
Two: Add the olive oil to the jar. If you add the oil too early, it can react and become overly bitter (it’s common to experience the same issue with pesto).
Three: Blend the mixture in short bursts until it’s homogenous, thick, and perfectly smooth. Adjust the seasoning to taste. Your sundried tomato dressing is ready to be used or stored!
Cookware You Need
🧑🏫 Tips for Making the Best Sun Dried Tomato Vinaigrette
Most vitally, you must use high-quality ingredients. For example, extra virgin olive oil (EVOO) has a significantly superior flavour when compared to standard olive oil; it’s fruitier, more herbaceous, peppery, and darker in colour. This makes all the difference!
If you can, use oil packed sundried tomatoes. Not only do they offer more flavour, but they also have a better texture. Dry sundried tomatoes will need to be rehydrated in water water 10 minutes before blending.
Let the dressing rest for a few minutes before you serve it. This allows the flavours to settle and meld together, creating a harmonious and heavenly taste.
🫙How to Store Sundried Tomato Dressing
Conveniently, sundried tomato dressing can be refrigerated for up to 10 days. Transfer the vinaigrette to a clean (dry) jar and keep it airtight.
Always use clean and dry utensils to serve anything from the jar. This will improve the shelf life.
You can also freeze sun dried tomato vinaigrette. I like to use ice cube trays (a tip I first learned when freezing green chutney!) as they’re pre-portioned, making it easier to defrost only what you need.
Dressings can separate when thawed, but this isn’t an issue. Just give it a quick stir-through, and it’ll be as good as fresh!
🥗 Serving Suggestions
Sundried tomato dressing shines when you pair it with salads. The flavours are bold enough to stand up to tasty ingredients while also working to lift (not mask) other flavours.
Anything Mediterranean is a must-try. It’s the perfect match for mixed greens — think spinach and arugula salad or buratta salad — but it’ll brighten up more robust dishes, like couscous bowls, chickpea salad, or cold pasta salads, too.
Not a salad person? There are still plenty of ways to use sundried tomato dressing. For example, it’s excellent as a sandwich spread, especially when used on rustic baguettes, ciabatta, or focaccia. Wraps work, too.
If you tried this sundried tomato dressing recipe — or any other recipe on my website — please leave a 🌟 star rating and let me know your thoughts in the ✍️ comments at the bottom of the page. Thanks for being a part of my community!
Sundried Tomato Dressing
Smoky, fruity, robust, and with just a touch of heat, sundried tomato dressing is one of the finest ways to level up your cooking.
Ingredients
- 10 Sundried Tomatoes (in an oil dressing)
- 2 Small Garlic Cloves
- 60ml Vinegar
- 1 tablespoon Honey
- 1/4 teaspoon Wholegrain Mustard
- Salt, to taste
- 75ml Water
- 60ml Extra Virgin Olive Oil
Instructions
- Add all the ingredients, except olive oil, to a small blender jar. Use the "pulse" function in short bursts to achieve a smooth dressing — or, alternatively, use the "slow" setting.
- Add the olive oil to the jar and pulse again to emulsify the dressing.
- Adjust the seasoning to taste, and your sundried tomato dressing is ready to use.
Notes
It's crucial to add the olive oil last. If you add it too early, you run the risk of your sundried tomato dressing becoming bitter. It's also important for emulsification!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
