No-Oil Tomato Herb Vinaigrette

2
Average: 2 (1 vote)

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.

No-Oil Tomato Herb Vinaigrette

Serves

Servings: 
3
Prep Time

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.

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.
Related Sauces