- In a blender container or food processor bowl place the tomato, salad oil, wine vinegar, basil, garlic, sugar, and 1/8 teaspoon pepper. Cover and blend or process until smooth. To store, cover and chill for up to 3 days. Makes 3/4 cup.
From the Test Kitchen
If fresh basil is not available, substitute 1-1/2 teaspoons dried basil, crushed.
Nutrition Facts (Tomato-Basil Vinaigrette)
- Per serving:
- 34 kcal cal.,
- 3 g fat
- 3 mg sodium,
- 1 g carb.
- Percent Daily Values are based on a 2,000 calorie diet