So I’m WAYYYY late on this, but better now than never, right?
You have maybe a few more weeks left of delicious heirloom tomatoes and this is one recipe you won’t want to miss. If you haven’t been by in a while, be sure to catch up on all of the Tomato Week posts for more amazing end-of-summer tomato ideas.
This dressing is packed with fresh tomato flavor, plus it’s creamy and tangy. We originally had it on a salad, but then ended up putting it over crostini, on sandwiches to replace mayo, on eggs instead of hollandaise…
You start by slow-roasting your tomatoes in the oven on low heat. Even though it’s still warm outside, it’s worth heating up the oven for this. Trust me! Roasting the tomatoes caramelizes the outside and brings out their sweetness. You’ll know they’re ready when the edges start to brown just a bit.
Can we talk about how much healthier this dressing is than typical creamy dressings? I don’t have a real number for you, but I can tell you that subbing in Greek yogurt for mayonnaise cuts down on calories and fat A LOT. Plus, there’s only a tiny bit of milk to smooth things out. You can feel good about eating this dressing because it’s incredibly flavorful without any of the typical guilt-inducing ingredients!
inspired by Hungry Couple
2 large yellow heirloom tomatoes
4 tablespoons olive oil, divided
2 tablespoons greek yogurt
1/4 cup milk
pinch of sugar
1 tablespoon red wine vinegar
1 garlic clove
4 big, fresh basil leaves
Start by preheating your oven to 375 degrees. Slice your tomatoes into 1/4” slices and lay flat on a baking sheet covered with parchment paper. Drizzle tomatoes with 2 tablespoons olive oil, sprinkle with salt + pepper and place into the oven. Roast tomatoes until they’re starting to brown at the edges, then remove and place on the counter to cool.
Once the tomatoes have cooled, place them along with the remaining ingredients into your blender or food processor. Blend until smooth and adjust milk as needed to achieve your desired consistency. Season with salt and pepper to taste.