Tomato Basil Vinaigrette

This started with some leftover tomato juice from our fall canning session. It turned out so good we had to share. Keep refrigerated.

Servings: about 14     Prep time: 15 min     Cooking time: 0 min
    Ready to eat in: 15 min
Utensils: Food processor, collandar, mixing bowl, measuring cup, quart jar with lid for refrigeration.

Tomato Basil Vinaigrette
1 cup homemade tomato juice - strain seeds
cup sugar
cup balsamic vineagar
1 lemon - juiced
tsp sea salt
cup olive oil


Strain the tomato in a collandar or course mesh strainer to remove the seeds and retain some of the pulp. Place all of the ingredients into the food processor except the olive oil. Turn food processor on and pour the olive oil into the shoot in a thin stream. The oil will emuslify within a few seconds. Pour into a jar or bottle and refrigerate. Shake before pouring.

Alternative Recipe Ideas

  • The left over tomato juice from canning is the best. However, if you do not have fresh canned tomato juice substitute tomato juice with herbs, garlic and onion as described in the homemade tomato juice recipe, place it all in the food processor and blend.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm