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Homemade Fresh Italian Salad Dressing

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Tis the season for over indulgence so it’s really hard to remember to eat some healthy food occasionally. It’s also really tough to slow down long enough to make a balanced meal. But, with a little planning and some simple recipes, we can maintain some semblance of a healthy diet through the holiday season. Really! Here’s an easy dressing recipe to make and use all week long.

I always thought there was some sort of secret voodoo involved in making fresh salad dressing. I don’t know why I thought it was difficult, but it seemed like something that was unnecessarily complicated when there’s an entire aisle in the grocery store devoted to the bottled stuff – and a lot of healthy bottled varieties at that. My opinion on those bottled dressings totally changed this summer when I started trying some homemade dressings.

I had such a bumper crop of fresh lettuce I HAD to get creative with it. I figured I couldn’t afford to buy a bunch of different dressings to top our plethora of greens, so I better learn to make some homemade versions. I also had some fresh herbs from the garden and also from my Bountiful Baskets, so I decided to dive in and give it a spin. I’ll never go back. Well, I tried when I was too lazy to make some dressing for a salad one night. YUCK. It just is not the same. All those…extra preservatives really do change the flavor of the whole salad.

One of my favorites this Martha Stewart recipe for Fresh Italian Dressing. I keep the basic recipe, but fiddle with the herbs and the amounts a little. The trick is in the preparation, which isn’t hard, but just something you may not know if you haven’t made your own dressing before.

Here’s how:

Gather your ingredients, so they’re all handy to make the process super quick. Start by chopping your garlic and fresh herbs. The original recipe calls for basil, oregano and marjoram. I never have fresh marjoram, so I use thyme instead. I would imagine that any kitchen herb, except maybe mint or cilantro, would work with this dressing, so don’t worry if you don’t have exactly these herbs. Can you use dry herbs instead of fresh? Sure, but use one teaspoon of dried herbs for one tablespoon of fresh herbs and know that it may not end up with the amazingly fresh taste that the fresh herbs create. Still, it will be better than the bottled stuff, so go for it. As always, I’m not that precise in my measurements with the herbs and it doesn’t seem to matter.

Left to right: thyme, garlic, oregano, basil

Next, whisk the vinegar with the garlic, sugar, mustard, pepper flakes and salt & pepper. Let’s pause and talk about the whisk itself. I bought this cool springy whisk at a yard sale recently and it’s quickly become one of my favorite kitchen tools. It is the perfect thing to get a great emulsification going with a salad dressing.

In a separate bowl, whisk the two oils together. I always feel like it’s more oil than I need, so I have cut down on both by equal amounts and it’s worked out fine, also.

Vinegar mixture on left; oil mixture on right

Ok, here’s the part you want to pay attention to because it’s the one critical step! Emulsification. Martha explains that’s when you suspend the oil in the vinegar. This happens when you slowly add the oil into the vinegar while you whisk away. If you just dump, it won’t do that suspension thing, so take a minute and slowly pour and whisk and then BAM! Emulsification happens!

Finally, whisk in the herbs and viola, it’s dressing! I like to let it sit for a few hours, if possible, before serving because it allows the flavors to develop more completely.

I make dressing so often now that I invested in this little cruet that I found on Ebay to store it. Isn’t it cute?

Homemade Fresh Italian Dressing

Yield: about 1 1/3 cup

Ingredients (directly from original recipe):

  • Two small garlic cloves, pressed or minced
  • 2 tsp dried mustard
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp sugar
  • 1/4 cup + 2 Tbsp red wine vinegar
  • 1/4 cup fresh basil, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • 2 tsp fresh marjoram (I used thyme), finely chopped
  • 1/2 cup canola oil
  • 1/2 cup extra virgin olive oil
  • Coarse salt and fresh ground pepper

Directions:

  1. Chop fresh herbs and mince garlic.
  2. in a small, but deep bowl, combine and whisk together vinegar with mustard, red pepper flakes, sugar, 1.5 tsp salt, 1/2 tsp pepper and garlic.
  3. In another small bowl, whisk together the two oils.
  4. Slowly drizzle the oil into the vinegar mixture, whisking continuously until all ingredients are well combined.
  5. Whisk in the herbs.

Serve immediately, or let sit for a few hours while flavors marry. Refrigerate for up to one 1 week (I have gone longer, but that’s Martha’s suggested shelf life). Be sure to give it a vigorous shake before serving.

Notes for next time:

As I mentioned above, I use less oil than called for and it works out fine. If you don’t think you’ll use up the dressing within a week, try halving the recipe. I have also added a little lemon juice to brighten it up a bit. I think I tried balsamic vinegar once and it was also very good. Otherwise, I really like this dressing as is.

The fresh herbs with the oil and vinegar really are so spectacular. You won’t believe how much tastier your salad is with a fresh dressing on top. I also like to use Italian dressing when cooking veggies. Instead of just drizzling in some olive oil when sauteing or roasting, drizzle on this dressing for more flavor. Imagine tossing some fresh tomatoes in this dressing and then roasting it in the oven. Oh my!

See my Dips, Dressings and Sauces board on Pinterest for more fresh dressings.

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Roasted Cherry Tomatoes: Simple Savories

Cooking Ripe! has moved to: CookingRipe.com – please join us on the new site!

 

UPDATED: See bottom of post.

This year I planted tomatoes for the first time. I had planned to only have three plants because I wasn’t convinced that I would enjoy growing them – or be successful. Since I didn’t know a lot about the many plant choices, I ordered a variety pack from Burpees. One of those was called the Super Sweet 100 Hybrid, described as a high-producing sweet cherry variety. Then a friend gave me a couple of additional plants, which turned out to be cherry varieties, as well. So, out of five plants, I have three that are cherry! Know what that means? I have MILLIONS of itty bitties, and I wasn’t prepared for the influx of the little sweeties.

Cherry tomato plants produce MILLIONS of sweet little tomatoes!

I started exploring other food blogs to figure out how to preserve the giant harvest of mini tomatoes and learned that while it is possible to can them, most people don’t because most people don’t like to leave the skin on canned tomatoes and most people refuse to peel 1000 cherry tomatoes in order to get a couple of pints of canned tomatoes. Personally, I’m not terribly averse to skins and I do throw some cherry maters in my salsa, but decided I wanted to do something else with the little guys since I’m canning the big ‘uns.

What to do with all of those little yummies?

I learned a simple, fast and super yummy trick for roasting and then preserving cherry tomatoes. I’ve seen several versions of this technique, so I am by no means claiming to have thought of it myself! As always, I try to put a little of my own spin on it and show you how easy this savory delight is to make and how versatile the finished product can be.

Roasted cherry tomatoes are simple and versatile

I started with about a pound of cherry tomatoes, which fits in one jelly roll pan and makes about one half pint of the mixture. I only have one jelly roll pan so that’s all I make at a time – you could make more if you have multiple pans.

Preheat the oven to about 425 degrees. Prepare the tomatoes by slicing each of them in half. TEDIOUS! I hate tedious! Let’s make this faster. I wish I remember where I saw this trick (somewhere on Pinterest, I’m sure), but the person who invented it is a genius. Here’s what you do: find two plastic lids of the same size. I use the kind from the big Greek yogurt containers (cottage cheese, sour cream, etc.). Set one lid, label side down and fill the lid with tomatoes. I find it works best if you use similar sized tomatoes in each batch.

Fill the first lid with the tomatoes

Fit them in as snugly as you can, then place the other lid, label side facing up on top of the tomatoes, making a little tomato sandwich.

Place the second lid on top of the tomatoes

Now, press down on the sandwich firmly and begin slicing into the tomatoes with an very sharp knife. If you don’t keep the pressure firm, the tomatoes will escape out the backside of the sandwich. Sometimes I do rotate it a bit, but do not pull out the knife, which would make it messy.

Press firmly on the top while slicing through the tomatoes

Viola! Quick work made of slicing up a handful of cherry tomatoes! I told you it was genius!

Like magic, they’re all sliced in one move!

After the tomatoes are halved, place them in a medium sized bowl. Peel, but do not chop a few cloves of garlic and add to the bowl of tomatoes. Remember that garlic mellows out when roasted, so feel free to add more!

Add some garlic cloves to the bowl of tomatoes

Add about a 1/4 cup of EVOO to the bowl and gently stir to coat all tomatoes and garlic cloves. Dump the contents of the bowl onto the pan and spread the tomatoes and garlic out into a single layer. It doesn’t matter if the tomatoes sit cut side up or down.

Spread the garlic and tomatoes into a single layer on the pan

Sprinkle the spices and salt and pepper over the mixture and place in the oven. Roast for about 20-30 minutes. I like a little charring on the edges, so I wait until I see that before I pull them out. Be careful, though, because you can go from a little char to a major scorch in a matter of a minutes. My pan below may have gone a little too long.

Roast until you see a little charring on the edges of the tomatoes

Let the mixture cool on the pan. The second they are cool enough to eat, taste them! (Caution: I have burned my tongue more than once by diving in too soon!). Amazingness, right? Super savory flavors that make you want to lap it up off the pan. Depending on how much you eat off the pan, you now have a nice little batch of roasted yummies to add to tonight’s dinner, or save in a jar for a future recipe.

Cool then taste!

If I want to save them for another day, I scoop the mixture into a half pint (jelly size) jar. Be sure to get all of the drippings and the garlic (you can smash or chop the garlic to make for easier use later). Smoosh the mixture firmly into the jar and top with a splash of EVOO. Fill to nearly the top, but f you’re going to freeze it, leave about 1/2″ headroom. I have kept the mixture in the fridge for up to a week, but if I don’t think I’m going to use it quickly enough, I just pop it in the freezer. Defrost in the fridge overnight when ready to use.

Pour the mixture in a small jar for fridge or freezer

The mixture makes a perfect pasta topping, as is. Just prepare some pasta, warm the tomato mixture in a saute pan (add some pesto and/or a little tomato paste for more body) and then combine the pasta and tomato mixture for a super easy, but very savory supper. I will share my FAVORITE pasta dish with you in a future post soon, and we’ll use this recipe as our basic sauce starter.

Besides pasta, you could use this as a topping or stir it into many other dishes since it’s just a tomato and garlic combo. Think: stews and soups, stir into meatloaf or burgers, cassaroles, bruschetta, pizza, eggs, rice, veggie stir-fries, shrimp or fish topping, bean or green salads, etc. It also occurs to me that it could be pureed to create a smoother texture, making it even more versatile. Oooo…gotta try that!

Roasted Cherry Tomatoes

Serving size: makes about 1/2 pint

Ingredients:

  • 1 lb cherry or grape tomatoes
  • 4-6 whole, peeled garlic cloves (more, if you like)
  • 1/4 cup EVOO
  • 1 tsp dry Italian seasoning (or any combo of basil, oregano, thyme, etc. You could also use fresh chopped herbs)
  • 1/2 tsp each: salt and pepper

Directions:

  1. Preheat oven to 425 degrees.
  2. Slice tomatoes in half, place in medium-sized bowl.
  3. Peel garlic, add to bowl with tomatoes.
  4. Add EVOO to bowl, gently stir to coat all tomatoes and garlic.
  5. Pour mixture onto jelly roll (rimmed baking sheet), spreading mixture into single layer.
  6. Roast for 20-30 minutes, until edges of tomatoes are slightly charred. Remove from oven.
  7. Cool completely on the pan.
  8. Use immediately, or scoop mixture into small jar, packing tightly and topping with EVOO. Leave 1/2″ head space if you plan to freeze.

Notes for next time:

I think it would be fun to try a Mexican spin on the mixture by using Mexican spices instead of Italian and adding some green chiles or jalapenos to the roasting pan. This version could be used as a stir-in to taco filling and other Mexican dishes. Another nice addition to either version would be thick slices of onions and/or green peppers which also roast so nicely and pair well with tomatoes.

Leave a comment with your roasted tomato recipe ideas. Enjoy!

UPDATE:

When I wrote this post, I noted that maybe the roasted tomato mixture could be pureed into a smoother texture, making it even more versatile. I also thought it would be fun to add some onions and bell peppers to the roasting pan to include even more savory flavor. Well! Last night I tried both and it turned out to be simply delicious and got rave reviews from the Hubs. He isn’t quite as enamored with the texture of the plain roasted tomato mixture as I am, so the smoother version works great for him. I just had to share!

Here’s how:

Prepare cherry tomatoes and garlic as above, but add chopped pieces of bell pepper and onions. I had some pearl onions (over-grown green onions) from the garden, so I used those. You can just chunk up about half an onion. Toss with olive oil, as described above and roast the same way.

Next, dump the mixture into a bowl and use the immersion blender to puree to the desired consistency (or cool then use a food processor or blender).

Blend with food processor, blender or immersion blender to desired consistency

I added a dollop of my basil pesto, a little salt and pepper and about 1 Tbsp of sugar, but mostly because I was experimenting with the flavors. It was great, as is, before adding ingredients. Just tweak to your own tastes and you end up with great marinara sauce. I served mine over open-faced (chicken) meatball sandwiches and the Hubs asked for seconds. Enjoy!

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