No-Oil Tomato Herb Vinaigrette
Excellent tossed with green salads, slaw, pasta salads, tuna salad or chicken salad, roasted potatoes or vegetables, on submarine sandwiches, over grilled meats, and more.
Serves
3
Ingredients
1 cup College Inn® Garden Vegetable Broth or Chicken Broth
1/4 cup Contadina® Tomato Paste
2 Tbsp. red wine vinegar
1 1/2 tsp. Dijon mustard
1/2 tsp. dried Italian herbs or 1 tablespoon finely chopped fresh herbs such as basil, oregano or tarragon
1/4 tsp. minced garlic
1/2 tsp. sugar
Freshly ground black pepper, to taste
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Directions
Whisk together all ingredients in a small bowl, or combine in a jar with lid and shake. Keep refrigerated up to 1 week.
