Tomato Vinaigrette Dressing

There’s an Italian restaurant here in town. Most of the food doesn’t impress me but to be fair, I don’t like red sauce.  To me, it tastes like the chicken is boiled and then tossed with a sauce right before being plated. It doesn’t matter what sauce you get, the chicken has no flavor. Vince likes it and since he’s the Italian in this house, I should withhold my thoughts and be happy when he wants to go out to eat.

The restaurant does have excellent bread and salad. The salad is always cold and the greens always look fresh .. and I know how hard that is to do! Where they REALLY shine, in my book, is their house dressing . . it’s a tomato type vinaigrette. We always get extra dressing so we can using it for dipping our bread.

The last time we were there, I asked if they sold their dressing. Apparently no one has ever asked because the waiter had to talk to the owner and the owner came out and talked to us about how he would do it. He had a styrofoam cup and said he could fill that for $4. I wanted to say . . Dude . . I’ll take 10 of those cups full of dressing.

What I really want to do is try to duplicate the dressing so I’m thinking I’ll make some and taste it and compare it to the restaurant’s dressing while I have it here.

I’m going to combine this recipe and this recipe.

I’m pretty sure the restaurant uses canned tomatoes instead of fresh tomatoes. If I had to guess, I’d say their dressing does not have mustard and does have a bit of sugar. The restaurant’s dressing definitely has oregano in it. I dipped a spoon in it and tasted it and got a piece of oregano.

This recipe might even be  good one to try. 

If any of you have a good tomato vinaigrette type recipe you think I should try, please send me a link. Thanks!

Good thing I just bought a big tub of mixed greens at the grocery store. I see lots of taste testing going on around here!