French Dressing with Tomatoes Recipe

5 1
French Dressing with Tomatoes Recipe
French Dressing with Tomatoes Recipe photo by Taste of Home
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French Dressing with Tomatoes Recipe

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5 1
Publisher Photo
Every time I make this recipe that I received from my mother-in-law, it takes me back to the country. I can see myself in the garden among all of those fresh tomatoes. How good they are, plucked right off the vine.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + marinating
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + marinating

Ingredients

  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup canola oil
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 2 to 3 teaspoons pepper
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Tomato wedges
  • Lettuce leaves

Directions

In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use.
To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl. Yield: 3 cups.
If Cooking for Two: Prepare dressing and store in the refrigerator to use in small portions for several weeks.
Originally published as French Dressing with Tomatoes in Reminisce July/August 1992, p37

Nutritional Facts

2 tablespoon: 107 calories, 9g fat (1g saturated fat), 0 cholesterol, 187mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 0 protein.

  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup canola oil
  • 1/2 cup sugar
  • 1/2 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 2 to 3 teaspoons pepper
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Tomato wedges
  • Lettuce leaves
  1. In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use.
  2. To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl. Yield: 3 cups.
If Cooking for Two: Prepare dressing and store in the refrigerator to use in small portions for several weeks.
Originally published as French Dressing with Tomatoes in Reminisce July/August 1992, p37

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