DRESSING

TANGY TOMATO

SALAD DRESSING

• 1 (14.5-ounce) can diced tomatoes with roasted garlic and onion

• 1/4 cup sugar, or to taste

• ½ teaspoon Worcestershire sauce

• ½ teaspoon paprika

• 1 teaspoon freshly ground pepper

• 1 teaspoon cayenne

• 1/4 cup lemon juice

• Salt and additional lemon juice to taste

Puree tomatoes in a blender or food processor. Add the remaining ingredients and pulse to mix thoroughly. Transfer to a small saucepan and bring to a boil over medium heat, stirring. Reduce heat to a simmer and cook, stirring often, about 5 minutes, until dressing thickens. Remove from heat, taste for seasoning and add salt, pepper, sugar and/or lemon juice as desired. (I added a teaspoon of horseradish for extra kick.) Chill. Makes about 1 ½ cups, 12 (2-tablespoon) servings.

Per tablespoon: 28 calories (3 percent from fat), 0.1 g fat (0 saturated, 0 monounsaturated), 0 cholesterol, 0.4 g protein, 7 g carbohydrates, 0.5 g fiber, 78 mg sodium.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@