The Rawsource

Tangy Tomato & Caper Dressing

Before I head back to the test kitchen tonight and whip up some more holiday recipes for you, I thought I’d share with you a simple salad dressing I’m enjoying right now because I’ve gotta say it, I’m a bit over the spa salad dressing for now although Pat’s still loving it!

And this one’s oil free for those of you who care (for the record, oil free is not really a concern to me, but I know some people feel it is.)

This dressing turns out thick like a smooth salsa so use your bamboo hands, tongs or your own hands to coat the salad thoroughly, or else you can add extra water/olive oil to thin it out to your preference.

Could also be used as a dip for vegetable crudités or raw crackers or a base for your raw pizza sauce, mixed through raw vegetable noodles.

Tangy Tomato & Caper Dressing

Serves

Various

Equipment

Blender or Food Processor

Ingredients

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2 cups tomatoes (I used cherry)
1 cup re-hydrated sundried tomatoes in water for 1/2 hour or until soft (or powder) – whenever I have an abundance of tomatoes that are just not going to get eaten before they spoil, I chop them up and dry them in the dehydrator and store them in the freezer until needed. You can either use them whole or blend them into a fine powder to make a condensed tomato flavouring for many different recipes)

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1/4 cup capers
1/2 cup lightly packed fresh basil (or less if using dried)
1/3 cup apple cider vinegar
1/4 cup nutritional yeast
1/2 cup water

Directions

1. Place all ingredients in a blender until smooth.

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2. Alternatively, if you want a chunky style dressing or dip you can use a food processor and pulse till combined but still chunky.

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3. Serve on top of your favourite salad and enjoy! I’ve been loving this macadamia nut parmesan powder served alongside it too much lately, I even sneak spoonfuls out of the fridge – pregnancy craving much? It’s just 1/2 macadamia nuts shaved on the micro-plane,1/4 cup of nutritional yeast and 1/4 tsp of salt combined. Brazil nuts would be delish too.

4. Will last up to a week in the fridge in an airtight container.

I’d love to know if you make this recipe and what you thought or if you think this recipe was of value to you – in the comments below :) ENJOY!

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