I am assuming that you are talking about that American salad dressing that is red-ish in color that for some reason we call "French Dressing".
If you already have a recipe for it then just do a few substitutions.
If you take a few tomatoes, quarter them and remove the woody stem end, throw them into a food processor, put them in a pan on the stove at a med/low heat and just simmer long enough to reduce the stuff by one half you will then have a substitute for ketchup which is one of the ingredients in "French Dressing".
Or, you could use a health food brand of bottled ketchup that is fruit sweetened if you prefer that sort of thing.
After that it's just vinegar, oil, garlic, salt and pepper. That home made tomato sauce that I mentioned above will be so thick and sweet that you will find that you need much less oil.
Okay, I admit that I've never actually made this dressing so tomorrow, when I process all those tomatoes I have in the kitchen, I will experiment on a dressing. I love to experiment.
My dressings are always a simple French style vinaigrette with some varying ingredients here and there. But I've never done the "red" one. I'm thinking, that if it's going to be the sort of creamy kind that it will have to be emulsified using either a blender or hand-held mixer.
I'll be back tomorrow and let you know how this goes!!
Edited by: ANIDUCK at: 10/9/2009 (01:21)
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