Ingredients for Tangy Tomato Dressing
- Ketchup
- Water
- Granulated Sugar
- 1/2 cup apple cider vinegar (or more, to taste!)
- 1/4 cup olive oil
- Paprika
- 1/2 teaspoon black pepper
- Garlic Salt
- Cayenne Pepper
- Onion Powder
- Garlic Flakes
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How to Make Tangy Tomato Dressing
- In a small saucepan, combine 1 cup of tomato puree, 1/2 cup apple cider vinegar (or more, to taste!), 1/4 cup olive oil, 2 tablespoons of sugar, 1 tablespoon of California garlic salt, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of black pepper.
- Bring the mixture to a gentle boil over medium heat, whisking constantly to prevent sticking.
- Reduce the heat to low, and simmer uncovered for 5 minutes, stirring occasionally.
- Remove from heat and let the dressing cool completely. Taste and adjust seasonings as needed (add more vinegar for extra tang, sugar for sweetness, etc.).
- Once cooled, cover and refrigerate for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
323g
Fat
19g
Carbs
28g
