Surprisingly the second most popular dish from my Glimmer with Gold course-The Lindt trifles being the first- is this little dressing. Numerous friends cheekily popped past my house in December to pick up leftovers or begged me to make a bottle, as due to the frequent making of the dressing, I could whip one up in 5 minutes. It was used as dressings for their Christmas occasions, on chicken wraps, and even as a dip for slices of warm Ciabatta.
The tomato paste adds a bold tomato flavour without the added acidity from only sundried tomatoes, ginger and orange zest give a zing and fresh herbs round it off to make it a really show-off dressing for green salads and roasted vegetables.
SUNDRIED TOMATO DRESSING
- ¼ cup rice wine vinegar
- 5 marinated Woolworth’s sundried tomato quarters
- 1 tablespoon tomato paste
- 2 teaspoons Falk/Maldon salt
- ½ teaspoon black pepper
- 2 tablespoons sugar or 3 tablespoons honey/ Agave
- Juice and zest of 1 orange
- 2 teaspoons freshly grated ginger (3 if you are using Woolies already grated in a tub)
- Handful of Italian parsley (about ½ cup of leaves or more if you like)
- Handful of mint
- 125 ml -180ml (1/2 cup to 3 x ¼ cups) extra virgin olive oil
- Blend all ingredients except oil and then add the oil slowly until creamy and combined
This dressing can be refrigerated for a week, but it tends to thicken so just thin it out with some water or bring back to room temperature.