Fresh Tomato Drizzle
This is perfect over shrimp, drizzled onto avocados, or even used as a sauce for hot or cold chicken or fish. It tastes summery!
Makes: 2 cupsHands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
Makes: 2 cups
Ingredients
- 1 pint cherry tomatoes
- 4 cloves roasted garlic
- 2 small shallots, peeled
- 1 medium red bell pepper, seeded, and chopped
- ¼ cup stemmed, loosely packed fresh basil
- ¼ cup red wine vinegar or balsamic vinegar
- ½ cup almond oil
- ½ tsp. celery salt
- 2 tsp. Worcestershire sauce
- ¼ tsp. ground black pepper
- ½ tsp. cayenne pepper
Directions
- Purée all ingredients in a blender. Serve immediately or refrigerate overnight.
| Amount per serving | |
|---|---|
| Calories | 70 |
| Total Fat | 7g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbohydrate | 2g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 0g |
Recipe Information
Makes: 2 cups
Ingredients
- 1 pint cherry tomatoes
- 4 cloves roasted garlic
- 2 small shallots, peeled
- 1 medium red bell pepper, seeded, and chopped
- ¼ cup stemmed, loosely packed fresh basil
- ¼ cup red wine vinegar or balsamic vinegar
- ½ cup almond oil
- ½ tsp. celery salt
- 2 tsp. Worcestershire sauce
- ¼ tsp. ground black pepper
- ½ tsp. cayenne pepper
Directions
- Purée all ingredients in a blender. Serve immediately or refrigerate overnight.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 70 |
| Total Fat | 7g |
| Saturated Fat | 0.5g |
| Cholesterol | 0mg |
| Sodium | 50mg |
| Total Carbohydrate | 2g |
| Dietary Fiber | 1g |
| Sugars | 1g |
| Protein | 0g |