pardon my french... dressing with a twist

How To Make pardon my french... dressing with a twist

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  1

  Chef's Note: If you don't want to use fresh tomatoes, get a 14 ounce (0.4 liter) can of tomatoes, petite diced, and drain them. In the United States, I prefer Hunt's Petite Diced tomatoes.
• 2

  Add all the ingredients, except the olive oil, and the onions, to the bowl of a food processor, fitted with an S-blade.
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  3

  Chef's Tip: Watch the liquid content of the fresh or canned tomatoes, and make sure that most of the additional liquid is strained before adding them to the food processor.
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  Pulse until throughly combined.
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  5

  Add the onion, and blend until the onion is totally blended into the mixture.
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  6

  Chef's Note: Two of the twists in this recipe are that I'm using tomatoes instead of ketchup, and I'm using olive oil; as opposed to vegetable oil.
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  7

  Chef's Note: You can't over blend this thing. Keep blending until the onion is liquified into the dressing.
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  Turn the food processor on high, and slowly drizzle the olive oil into the dressing. The key here is to add the olive oil slowly.
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  9

  Place into a covered container and let rest in the refrigerator for 24 hours before using.
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  10

  Chef's Note: This dressing is a bit more runny than the store-bought kind. I make my dressing so that I can spoon some into a bowl with the other ingredients (lettuce, etc), and then toss the dressing with the salad. I don't like pouring a thick glop of dressing onto salads.
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  11

  Keep the faith, and keep cooking.
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