Tomato Basil Dressing Recipes

Steps:

• Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
• The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Steps:

• Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss.
• In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss.

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

Steps:

• In a large pot of boiling salted water, cook basil until just wilted, about 30 seconds. With a slotted spoon, remove basil and run under cold water; drain thoroughly. Add ravioli to pot and cook according to package instructions, then drain.
• Meanwhile, in a blender, puree basil and olive oil. Stir in lime juice and season with salt and pepper. Season tomatoes with salt and pepper. Divide ravioli among plates and top with tomatoes and dressing.

Steps:

• Whisk all dressing ingredients together except oil and basil.
• Drizzle in oil, whisking constantly.
• Add salt and black pepper to taste.
• Stir in basil.
• Arrange tomato slices on a salad plate and spoon dressing over slices.
• Cover and chill.
• Garnish with fresh basil leaves.
• If you desire serve over fresh bed of lettuce.

Steps:

• In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

Steps:

• Cut each tomato wedge into four pieces; cut cucumber into 3/4-inch chunks. In a bowl, whisk vinegar with 3/4 teaspoon salt, 1/4 teaspoon pepper, oil, and basil. Add tomatoes and cucumber; toss gently.

Steps:

• In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!