Serves: 8
Total Calories: 10
Yield: 2 cups

2 large tomatoes quartered
1 1/2 teaspoons salt free tomato paste
1/2 cup peeld and coarsely chopped cucumber
1/2 cup coarsely chopped fennel
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon chopped fresh parsley or 1 teaspoon dried
2 1/4 teaspoons dried oregano
1 1/2 teaspoons chopped fresh chives or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

Put the tomatoes and tomato paste in a blender and process on high speed until the tomatoes are pulverized. Pour the mixture through a fine-mesh strainer to remove the seeds and skins. Return the strained tomato mixture to the blender and add the cucumber, fennel, basil, parsley, oregano, chives, rosemary, and thyme. Process on low speed until smooth. Stored in a sealed container in the refrigerator, Tomato-Herb Dressing will keep for 3 days.

Nutritional Facts:

Serves: 8
Total Calories: 10
Calories from Fat: 0

More Recipes from the Bravo Cookbook:
Mango Ginger Dressing
Pineapple-Tarragon Dressing
Apple Mustard Dressing
Blood Orange Dressing
Raspberry Walnut Dressing
Citrus-Tahini Dressing
Avocado Corn Dressing
Tomato Herb Dressing
Roasted Bell Pepper Dressing
Flaxseed Dressing