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  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/2 cup apple cider vinegar or red wine vinegar
  • 1 shallot
  • 4 basil leaves
  • 1 teaspoon chopped chives
  • 1 garlic clove, crushed
  • 1 teaspoon teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/2 cup extra-virgin olive oil


  1. Combine all ingredients except oil in a blender or food processor. Pulse until tomatoes are finely chopped. Add oil, a little at a time. Pulse until thick and well blended. Makes about 1 cup.
Recipe by Jeanette Hurt.

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The recipe was originally published as Sun-Dried Tomato Dressing on

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