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No-Oil Tomato Herb Vinaigrette

No-Oil Tomato Herb Vinaigrette

Excellent tossed with green salads, slaw, pasta salads, tuna salad or chicken salad, roasted potatoes or vegetables, on submarine sandwiches, over grilled meats, and more.

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Serves 3

Ingredients

  • 1 cup College Inn® Garden Vegetable Broth or Chicken Broth
  • 1/4 cup Contadina® Tomato Paste
  • 2 Tbsp. red wine vinegar
  • 1 1/2 tsp. Dijon mustard
  • 1/2 tsp. dried Italian herbs or 1 tablespoon finely chopped fresh herbs such as basil, oregano or tarragon
  • 1/4 tsp. minced garlic
  • 1/2 tsp. sugar
  • Freshly ground black pepper, to taste

Directions

  1. Whisk together all ingredients in a small bowl, or combine in a jar with lid and shake. Keep refrigerated up to 1 week.

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