Tomato Basil Vinaigrette
Ever wonder what to do with those few ounces of Ugly Sauce you’ve got left in the jar, hopelessly sitting in the fridge? Make a tomato basil vinaigrette, of course!
Just add some extra virgin olive oil, red wine vinegar, black pepper, salt and swoosh! No whisk required! The result is thick, savory, tomato-forward vinaigrette with built-in flavor from the already layered, sweet and tangy sauce.
Pour over and mix with your favorite greens and veggies, add some fresh basil if you have it, and enjoy every last drop of flavor—with zero food waste.
SERVES 4-6
MADE WITH UGLY TOMATO SAUCE
INGREDIENTS
VINAIGRETTE:
1 cup Ugly Tomato Sauce
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1-2 tsp sea salt (or to taste)
fresh ground pepper
FOR A SIMPLE SALAD:
5 oz mesclun greens
1 pt grape/cherry tomatoes
1 cucumber
2 plum tomatoes
1 small red onion
(optional) 2-3 fresh basil leaves, chopped
Photos + Styling by City Saucery
PREPARATION
Make the vinaigrette by adding the oil, vinegar, salt and pepper right in the bottle with the leftover sauce. Close the cap and shake vigorously until emulsified (about 10 seconds). Taste for seasoning.
In a large bowl, add your salad ingredients: mesclun, chopped tomatoes, onion and cucumber. Then pour in about 1/4 cup at a time of the vinaigrette and toss until well coated. Reserve the rest to serve on the side or keep in the fridge for up to a week for later use.
Top with freshly (hand-chopped) basil and an extra drizzle of the vinaigrette. Enjoy!
Notes:
The ideal ratio is: 4 parts tomato sauce : 3 parts oil : 1 part vinegar
Other sauces you can try this with include: Spicy Calabrian, Rustic Marinara and Vegan Vodka.
