On a recent trip to Eastern Washington, we stopped by a fruit stand. They were selling tomato jam. I had seen recipes for tomato jam in magazines, but I had never tasted it.
Once we were in the car, I couldn’t resist and opened the jar. Immediately I was swamped with visions of what I could do with this sweet tasting tomato jam. Barbecue sauces, marinades, and vinaigrettes. Tomato and basil is an obvious combination. This light vinaigrette can be used in salads or as a marinade.
- ½ medium shallot, minced
- 1 clove garlic, minced
- 1 tablespoon lemon juice, fresh
- 2 tsp olive oil
- 1 tablespoon basil, fresh and minced
- 2 tablespoons water
- 1 tablespoon apple cider
- Combine ingredients in blender or food processor and blend until combined.
Total Fat: 2.20g
Total Carbs: 0.59g
Dietary Fiber: 0.04g
Weight Watchers Points 1