Haven't tried it in salad dressings . . . but these tomato paste balls pay back every bit of effort for the delicious & savory depth they add to tomato sauces.
Wash and cut into slices:
- 1 & 1/2 pecks ripe Italian tomatoes (6 quarts)
- 1 large celery rib, cut up with some leaves
- 3/4 cup chopped onion
- 3 Tablespoons fresh herbs: basil, thyme, sweet marjoram, or oregano
- 3/4 teaspoon peppercorns
- 12 cloves
- 3 teaspoons salt
- 1 two-inch stick cinnamon
- 1 minced clove of garlic
Simmer the sieved pulp in an uncovered slow cooker. Stir frequently.
When the pulp is thick and reduced by half, spread the paste to a depth of 1/2 inch on moist plates.
Cut into the paste to let air penetrate. Place the paste in a 200 degree oven to dry.
When the paste is dry enough, roll it into balls and dip in olive oil. Store refrigerated in airtight sterile jars--taking care to remove one at a time with a clean utensil as needed.