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Sun-dried Tomato Vinaigrette

  • Yield: about 8 oz. 1x


  • 1/4 c. sun-dried tomatoes (in oil)
  • 1/4 c. olive oil
  • 1/4 c. water
  • handful of basil leaves
  • 2 tsp. lemon (or vinegar)
  • 1 clove garlic
  • hefty pinch of coarse salt


  1. Add all ingredients to a high-powered blender or food processor. Pulse until smooth. Taste. Add more salt if necessary. Pour into a jar with lid. Top with a bit of oil. Store in fridge for about a week.
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