Creamy Tomato Dressing

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, July/August 1996

Ingredients

  • 3 (12 ounce) ripe tomatoes, cored
  • 1/4 cup low-fat (1 percent) cottage cheese
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon olive oil
  • 2 tablespoons chopped fresh marjoram
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Directions

  1. Cut tomatoes into quarters; puree in a food processor. Pass through a strainer into a bowl; discard seeds and skin.

  2. Using a rubber spatula, press cottage cheese through a strainer into tomatoes. Add remaining ingredients; whisk to combine. Refrigerate until ready to use.

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