About this recipe:This simple low-fat vinaigrette is made with chopped tomatoes, white wine vinegar, basil, thyme and mustard powder. It tastes best if chilled for two days before splashing on a salad or pouring over a bowl of hot pasta.
100g fresh tomatoes, chopped
2 tablespoons white wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
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Method Prep:5min › Ready in:5min
In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme and mustard on medium to high speed, about 25 seconds or until well combined. For best flavour, transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. Shake well before serving.