“Vito’s Waterfront, a charming restaurant on Marco Island off Florida’s Gulf Coast, offers a house salad that comes with a thick and tangy sun-dried tomato dressing,” says Joanne Lawrence of Norwell, Massachusetts.

Makes about 3 1/2 cups.

INGREDIENTS

  • 1small red bell pepper2plum tomatoes, coarsely chopped
  • 1small onion, chopped (1 cup)
  • 3tablespoons chopped fresh basil
  • 2large garlic cloves, peeled
  • 1/4teaspoon dried crushed red pepper
  • 18-ounce jar oil-packed sun-dried tomatoes, drained, cut into strips
  • 3/4cup water
  • 1/4cup whipping cream
  • 1/4cup red wine vinegar
  • 3tablespoons fresh lemon juice
  • 1/3cup vegetable oil

  • DIRECTIONS

    Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop.
    Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.