Tangy Tomato and Red Pepper Salad Dressing

Thick, rich, and velvety, this intensely flavored salad dressing is best paired with sturdy ingredients that can stand up to its weight. Toss with a salad of chopped Belgian endive, romaine, and sweet onion, or try it with shrimp, corn, and watercress.

Yield: Makes 1 cup
Recipe from Sunset

More From Sunset

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 36
  • Calories from fat: 89%
  • Protein: 0.2g
  • Fat: 32g
  • Saturated fat: 0.5g
  • Carbohydrate: 0.9g
  • Fiber: 0.2g
  • Sodium: 97mg
  • Cholesterol: 0.0mg


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped roasted red peppers (rinse if jarred)
  • 3 tablespoons tomato paste
  • 2 tablespoons chopped red onion
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar


  1. Put 6 tbsp. water in a blender, add all of the ingredients, and whirl together until smooth.
  2. Make ahead: Up to 2 weeks, chilled.
  3. Note: Nutritional analysis is per Tbsp.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tangy Tomato and Red Pepper Salad Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy