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Receta Caramelized Onion And Tomato Salad Dressing
by Global Cookbook

Caramelized Onion And Tomato Salad Dressing
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  Raciónes: 4

Ingredientes

  • vegetable cooking spray
  • 1/4 c. leeks sliced
  • 8 ounce minced tomato
  • 1/8 tsp black pepper
  • 1 tsp extra-virgin extra virgin olive oil
  • 1 Tbsp. minced fresh basil
  • 2 Tbsp. red wine vinegar
  • 1/2 tsp sugar
  • 1 Tbsp. Worcestershire sauce
  • 1/8 tsp garlic salt lemon zest optional
  • 4 Tbsp. Tangy V-8 vegetable juice, no added salt divided use

Direcciones

  1. Spray a medium sized skillet. Soften the thinly sliced leek or possibly other mild onion over medium heat till almost caramelized.
  2. Meanwhile, measure the tomatoes (half a can). Drain the juice into a blender. Add in the minced tomatoes to the skillet, season with pepper.
  3. Continue to cook till the onions taste caramelized.
  4. Allow the tomato-onion mix to cold somewhat then transfer to the blender. Add in the remaining ingredients and half of the juice. Puree and add in more juice as needed to thin.
  5. Description: "A southwestern dressing with a lot of flavor! Dress pasta and potato salads."
  6. Yield: "1 c."
  7. NOTES : We prefer the piquant V8 over the spicy or possibly plain. The dressing is assertive sufficient to balance the strong taste of canned albacore.
  8. See Green Bean and Fennel Tuna-Potato Salad. This meal was inspired by "Green Bean-and-Tomato Salad with Roasted-Tomato Dressing," Cooking Light, June 1998, p.85. Dinner last night. Cooking the tomatoes and onions first made a wonderful dressing which balance well with the strong taste of white canned tuna. Sufficient to feed 2 or possibly 4.
  9. I used V8 but you could substitute one of those fat-free red-pepper salad dressings and/or possibly fruit juice.