Sundried Tomato Dressing
Super creamy and tangy, this vegan sundried tomato dressing comes together in just under 5 minutes. Whether it is your favorite pasta salad that needs a little pick-me-up, or a simple crunchy salad that needs some of that nice tomato flavor, this dressing is perfect!
All you'll need is some sundried tomatoes (in this case, my oven dried tomatoes), coconut milk and some seasonings.
I’m all about making infused oils, sauces and dressings that can last for weeks in my refrigerator. That way, when I have to put a dish together, I always have a nice flavor-packed condiment ready to be used.
I recently tried my hands at a tangy cashew tamarind sauce and some spicy tomato jam, and they've stayed good for weeks. This time, I wanted to try something to go with my salads, and this dressing seemed like a great idea.
Quick Look: Sundried Tomato Dressing
- 🔪Prep time: 5 minutes
- ⏲️Cook time: 0 minutes
- 👪 Servings: 4
- 📋Main ingredients: Sundried tomatoes, coconut milk, garlic, seasonings.
- ♨️Cooking method: Add ingredients to blender 🡢 blend until smooth and creamy.
- ⭐Difficulty: Very easy.
- 🥣Serving ideas: Drizzle a couple of heaping spoonfuls of the dressing over your bowl of simple salad and finish up with a sprinkle of crunchy salad topper.
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What's So Great About the Recipe?
- Five ingredients, five minutes, zero cooking- like my cashew basil pesto. Everything goes into a blender and comes out as a smooth, creamy, deeply flavored dressing.
- It's incredibly versatile- like my lemon and poppy seed dressing. It pairs wonderfully with almost any salad.
Recipe Ingredients
- Sun dried tomatoes: You’ll need to use sun dried tomatoes in oil. Oil-packed sundried tomatoes are next level delicious, and you’ll also need some of that extra oil.
- Garlic: Some fresh garlic can really jazz up the flavors of this easy dressing. Use as much as you like, or even substitute with garlic powder if you don’t have fresh garlic. I like to use my homemade roasted garlic sometimes.
- Oregano + black pepper: To add a bit of extra flavor.
- Coconut milk: And, to balance out that concentrated tomato flavor, you’ll need some coconut milk. Sometimes, I like to use my homemade coconut cream for a more rich dressing.
See recipe card for quantities.
Variations & Substitutions
- Transform it into a sundried tomato vinaigrette by adding a splash of vinegar into the mix. I like to use my hot pepper vinegar to lend the dressing some heat.
- You can also finely chop up some fresh basil or add my air fried dried parsley to lend it some freshness and a nice pop of color.
- Swap the coconut milk for Greek yogurt to turn it into a thick spread. I did this when I made my avocado green goddess dressing.
How to Make Sundried Tomato Dressing
Add all the ingredients to a food processor or a blender (or your Nutribullet), and blend until smooth.
Season with salt and pepper and give it a good mix.
💭Top Tip
If you’re using a dry packed jar of sundried tomatoes, you might want to rehydrate the tomatoes before you use them for the recipe. The tomatoes need to be soaked in water for 20 minutes, removed and then put to use.
Tips & Tricks to Nail the Recipe
- While you can always use store-bought sun dried tomatoes, I would recommend making it yourself at home. You won’t even need a dehydrator- just your oven should work well.
- If you’re using the packaged version, I would highly recommend using the oil packed version. Oil packed sundried tomatoes are much easier to break down in the blender or food processor.
- If you don’t have the oil packed version, you might need a bit more of some olive oil, ideally extra-virgin olive oil to get this dressing to the right consistency. Consider using my habanero oil or lemon infused oil based on your taste preference.
- Blend for a full 30–60 seconds on high- the coconut milk and tomato oil need time to fully emulsify into a smooth, cohesive dressing. Under-blending leaves it slightly grainy- I realized this when I made my jalapeno lime sauce.
- The dressing thickens in the fridge as it chills. If it's too thick to pour after refrigerating, stir in a teaspoon of water or a small squeeze of lemon juice to loosen it back to the right consistency.
How to Use Sundried Tomato Dressing
This tangy tomato dressing can liven up almost any simple salad or a roasted vegetable grain bowl- like my jalapeno vinaigrette. It can also double up as a pasta sauce- you'll need to thin it slightly with pasta cooking water and toss with your pasta of choice- I did this with my lemon caper butter sauce too.
On toast, this dressing behaves more like a spread when it thickens in the fridge overnight. You can layer it under a scoop of my garlic avocado spread for a toast combination that's genuinely worth making. It also makes an excellent dipping sauce for bread alongside a cheese plate.
Recipe FAQs
Your homemade sun-dried tomato dressing can be stored in a mason jar or an airtight container in the refrigerator. The dressing can last for up to a week.
More Flavor-Packed Condiments
Looking for other recipes like this? Try these:
If you tried this sundried tomato dressing or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sundried Tomato Dressing
Ingredients
- 2 tablespoon sundried tomatoes
- 3 tablespoon coconut milk
- 2 tablespoon oil leftover from the oil packed sundried tomatoes
- 2-3 garlic
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Instructions
- Add all the ingredients to a food processor or a blender (or your Nutribullet), and blend until smooth.
- Season with salt and pepper and give it a good mix.
Notes
- Use oil-packed sundried tomatoes and include the oil from the jar in the dressing- the tomato-infused oil adds a layer of flavor that plain olive oil cannot replicate. It's the single most important ingredient choice in this recipe.
- If using dry-packed sundried tomatoes instead of oil-packed, soak them in warm water for 20 minutes until softened, drain well, then add 2 tablespoons of good-quality extra virgin olive oil separately to compensate for the missing jar oil.
- Blend for a full 30–60 seconds on high- the coconut milk and tomato oil need time to fully emulsify. Under-blending leaves the dressing slightly grainy rather than smooth and cohesive.
- The dressing thickens considerably overnight in the refrigerator as the coconut oil cools. If it's too thick to pour after chilling, stir in 1–2 teaspoons of warm water or a small squeeze of lemon juice to restore a pourable consistency.
- Store in an airtight glass jar in the refrigerator for up to 1 week. Always use a clean spoon when serving. The dressing works beautifully as a spread when thickened- use it straight from the fridge on toast without thinning.
