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Under 30 Minutes

Tomato-Paprika Salad Dressing

Spice up the traditional tomato and mozzarella salad with this antioxidant-rich dressing, or use it as a light sauce for firm white fish, grilled chicken breast, or pork chops.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups
Tomato-Paprika Salad Dressing

Photography: Ellie Miller

Source: Body+Soul, 2007


  • 3/4 pound plum or other ripe tomatoes
  • 3 tablespoons red-wine vinegar
  • 1 to 2 teaspoons light-brown sugar
  • 1 small clove garlic, roughly chopped
  • 1/2 teaspoon mild paprika
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper


  1. With a paring knife, cut a shallow x in the bottom of the tomatoes. Bring a medium saucepan of water to a boil. Add tomatoes and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a bowl. When cool enough to handle, peel and discard their skin. Cut tomatoes into quarters lengthwise. Using your fingers, discard seeds. Transfer tomatoes to a blender.

  2. Add vinegar, sugar, garlic, and paprika and puree until smooth. Remove the center cap, and with the motor running, add oil in a steady stream, blending well. Season with salt and pepper.

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