Herbed Tomato Vinaigrette Recipe

About this recipe

A vibrant and tangy vegan vinaigrette, perfect for drizzling over salads or roasted vegetables at dinner. This no-bake recipe combines fresh herbs and tomatoes for a quick and flavorful solution.

Ingredients

• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 200G Halen Mon Smoky Dijon Mustard, 200G
• 50G Picard Chopped Flat Parsley
• - Apple Cider Vinegar

Instructions

1. 1. Add 1/2 cup diced tomatoes, 2 tablespoons white wine vinegar, 1/2 teaspoon dried basil, 1/2 teaspoon, and 1/2 teaspoon Dijon mustard to a blender.
2. 2. Blend the mixture on medium to high speed for 25 seconds until smooth and well combined.
3. 3. Transfer the vinaigrette to a clean jar or container with a lid.
4. 4. Refrigerate the vinaigrette for up to 2 days to maintain freshness.
5. 5. Shake the jar well before using to ensure the ingredients are evenly mixed. Serve as a dressing or drizzle over your favorite dishes.