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.
This is a good starting point, but there's room for improvement. I really like the idea because it has the potential to be a flavorful yet healthy salad dressing (which can be hard to find). I would adjust the amount of thyme next time because I thought it was a bit overwhelming. I'd play with the other spices too - maybe try fresh herbs and add oregano or parsley, and also salt, pepper, garlic, and onion. I might play around with the vinegar too - maybe try balsamic. Sun dried tomatoes might be a good touch too. The options are endless! - 17 Feb 2009 (Review from Allrecipes US | Canada)
I made a double batch. This is very good. I am always on the lookout for healthy dressings and vinaigrettes. This qualifies! I used a large tomato from my wife's garden and had to make a special trip to the store to get white wine vinegar, which is fine. I was out of it anyway. It was great warm. I can't wait for it to cool and marinate for a couple of days! - 15 Sep 2005 (Review from Allrecipes US | Canada)
I have been searching for a good tomato vinaigrette! this was simple to make and the spices were just enough, the vinager was not overwhelming! Perfect for my pasta salad! - 05 Jul 2003 (Review from Allrecipes US | Canada)