"Vito's Waterfront, a charming restaurant on Marco Island off Florida's Gulf Coast, offers a house salad that comes with a thick and tangy sun-dried tomato dressing," says Joanne Lawrence of Norwell, Massachusetts.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
1 small red bell pepper
2 plum tomatoes, coarsely chopped
1 small onion, chopped (1 cup)
3 tablespoons chopped fresh basil
2 large garlic cloves, peeled
1/4 teaspoon dried crushed red pepper
1 8-ounce jar oil-packed sun-dried tomatoes, drained, cut into strips
3/4 cup water
1/4 cup whipping cream
1/4 cup red wine vinegar
3 tablespoons fresh lemon juice
1/3 cup vegetable oil
Preparation
Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.
