French Tomato Dressing

Presented at the Club on 7 July 1999 by Valerie Eccles.

• 1 cup (8 fl oz) tomato puree
• 1/2 cup (4 fl oz) cold-pressed extra-virgin olive oil
• 1/2 cup (4 fl oz) fresh lemon juice (or a little more)
• 1 tbsp finely-chopped onion
• 1/2 tbsp chopped garlic
• 1/2 tsp salt or to taste
• sweetener (eg malt) if required

Whizz everything up really well in the blender - you really need the flavours to mingle well. This is a really good dressing to add a bit of `zing' to your salads!

Recipe and notes transcribed during the demo by Kate L Pugh - any errors, my fault!

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.