I don’t think I ever make salad without tomatoes. I freaking LOVE them. Especially the smaller varieties like sun golds and a plethora of other varieties of cherry, grape & heirloom tomatoes. I want to share a fat-free AND salt-free recipe, I created. 

One day after being a little bored of making the same salad every day, I thought it would be interesting if I made a dressing that was tomato-based instead of just chopping tomatoes into my salad.

 

Tomato Herb Dressing

  • 3 ripe tomatoes 
  • 1 cup sundried tomatoes, soaked in warm water (20 minutes)
  • 8 pitted dates, soaked in warm water (15 minutes) 
  • 8 leaves fresh basil, chopped 
  • 1 tsp dried oregano herb 
  • 1 tsp dried thyme herb 
  • 1 tsp dried celery salt 
  • 2 cloves garlic, chopped 
  • 2 tbsp chopped olives (use GAIA brand for no citric acid) (optional)

Once the soaked ingredients are ready, blend everything together EXCEPT the basil leaves and olives. 

When blending is complete, pour the sauce out in a bowl and add the basil leaves on top. 

You can add the olives in optionally at the end. Omit the olives to keep the recipe fat-free. 

 I love serving this over spinach, cucumber noodles and some sliced avocado.

 

I hope it gives you some more variety in the fat-free department, if you need it. But even without that, it’s an amazing dressing and full of flavor.

Grab your printable version below!

Tomato Herb Dressing

Ingredients

  • 3 ripe tomatoes
  • 1 cup sundried tomatoes soaked in warm water (20 minutes)
  • 8 pitted dates soaked in warm water (15 minutes)
  • 8 leaves fresh basil chopped
  • 1 tsp dried oregano herb
  • 1 tsp dried thyme herb
  • 1 tsp dried celery salt
  • 2 cloves garlic chopped
  • 2 tbsp chopped olives use GAIA brand for no citric aci(optional

Instructions

  1. Once the soaked ingredients are ready, blend everything together EXCEPT the basil leaves and olives.

  2. When blending is complete, pour the sauce out in a bowl and add the basil leaves on top.
  3. You can add the olives in optionally at the end. Omit the olives to keep the recipe fat-free.

Recipe Notes

I love serving this over spinach, cucumber noodles and some sliced avocado.

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