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Pomme D’Amour Tomato Dressing

Posted Aug 25 2009 10:06pm

Pomme D’Amore Tomato Dressing

This tomato dressing is so perfect for this time of year that I can’t help sharing it with you. It couldn’t be easier to make - tomatoes, garlic, apple cider vinegar, paprika, fresh cracked mixed peppercorn, sea salt, and cold pressed extra virgin olive oil come together into a blend of vibrant, flavorful deliciousness. A total pleaser for the tomato lover and a great way to put use to summer tomatoes.

The diversity of the tomato world offers beautiful color and flavor variety to bring to the table. Vine cluster, roma, or heirloom tomatoes are wonderful, and if using cherry tomatoes, measure about two cups or two handful to make an equivalent of two medium tomatoes.

Keep in mind that different varieties have differing flavors - some sweeter than others - and even among the same group of tomatoes flavor can vary. That being said, the end results are always delicious. Fresh garlic and cracked peppercorn leads subtle spiciness to this dressing. I like to hand grind whole peppercorns in a morter and pestle.

Heirloom Tomatoes

A tomato is not just a tomato; it is something special. I love the way the Europeans romanticize tomatoes through the name they give it. The Hungarians call tomatoes paradicsom meaning paradise, the French call it pomme d’amour, meaning love apple, and the Italians call it pomodoro meaning golden apple. What do Americans say? Well, we certainly aren’t as poetic but I do believe we love them just as much, and depending on what part of the country you’re from, one might say tuh-MA-to, and another tuh-MAH-to.

Tomato Dressing is an old favorite we love to make time and time again. I’ve had people tell me they couldn’t stop eating it, and one person devoured spoon full after spoon full - ate it like a soup.

With all that said, I’d like to introduce or re-introduce you to my delicious tomato dressing recipe that I hope you enjoy.

Pomme D’Amour Tomato Dressing

Try this fresh slightly spicy tomato dressing on your next salad or as a dip with fresh vegetables.

2 medium tomatoes, slice into quarter wedges
¼ cup cold pressed extra virgin olive oil
2 tablespoons apple cider vinegar
2 cloves garlic
1 teaspoon sea salt
1 teaspoon fresh cracked mixed pepper
1 teaspoon paprika, I like to use Hungarian paprika

Put all ingredients into the blender, except olive oil, and blend until mixed. While blender is still running slowly pour in olive oil, blend well. Serve immediately or store in a salad dressing bottle or container with a lid in the refrigerate. Keeps about 5 days. Shake or stir well before serving.

Makes about 1 1/2 cups

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