No-Oil Veggie Vinaigrette	Print this Recipe

1 c. canned plum tomatoes
2 tbs. tomato puree
1 tbs. Burleson's Pure Honey
2 tbs. balsamic vinegar
1 tbs. red wine vinegar
Salt and pepper to taste

Drain the plum tomatoes and reserve the juice. Puree tomatoes in a food processor or blender. Pour into a large bowl and whisk in remaining ingredients.

If vinaigrette is too thick, add in reserved juice. Serve chilled as a salad dressing.