Sun-Dried Tomato Vinaigrette

1 teaspoon Crown Prince Natural Anchovy Paste
10 sun-dried tomatoes
1/4 cup boiling water
1 tablespoon fresh parsley leaves
1 tablespoon fresh basil leaves
1 clove garlic
3/4 cup spicy vegetable juice or tomato juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons honey
salt and black pepper to taste

In a small bowl, combine the tomatoes and water. Let soak for 5 minutes. Place the tomatoes, parsley, basil and garlic in a food processor and puree until a paste forms. Add the anchovy paste, juice, vinegar, oil, honey, salt and pepper and pulse until well-mixed. Transfer to a covered container and refrigerate until ready to use. Yields 1 cup. Serves 4.

Per Serving:  69 Calories (34 Calories from Fat),  4g Fat,  1g Protein,  9g Carbohydrate, 0mg Cholesterol,  193mg Sodium

Print Recipe   Share on Facebook