Sweet Tomato-y French Dressing

A sweet and tangy tomato French dressing, similar to Catalina, shaken together from ketchup, oil, sugar, red wine vinegar, minced onion and garlic. Makes about 2 1/2 cups.

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Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Cruet of red sweet tomato French dressing beside a green salad
  • Prep 10 min
  • Total 10 min
  • Yield About 2 1/2 cups

Updated

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Sandra Mills notes that this dressing is similar to a Catalina dressing: bright red, sweet and tangy. Ketchup, oil, sugar and red wine vinegar are shaken in a jar with finely minced onion and garlic.

It is the dressing many of us grew up on, perfect on iceberg and crisp green salads, on taco salad, and as a quick marinade for chicken.

Ingredients

  • 2/3 cup ketchup
  • 2/3 cup oil
  • Salt to taste
  • 2 tablespoons finely minced onion
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1 to 2 cloves of garlic, minced

Instructions

  1. Combine. Place all of the ingredients in a small jar with a tight lid, or in a small bowl.
  2. Stir or shake. Stir or shake well until the sugar dissolves and the dressing is smooth.
  3. Refrigerate. Cover and refrigerate. Shake again before serving.

Gluten-freeVegetarianVeganDairy-free

Tips

  • Grate the onion on a fine grater for the smoothest dressing.
  • A neutral oil such as vegetable or canola keeps the flavor clean.
  • If you like it less sweet, start with 1/3 cup sugar and add more to taste.

Questions about this recipe

What is the difference between French and Catalina dressing?
Both are sweet tomato dressings. Catalina is typically redder, sweeter and more vinegary, and this recipe is in that style.
How long does homemade French dressing keep?
Covered in the refrigerator, it keeps for about a week. Shake well before using.
Can I use this as a marinade?
Yes. It works well on chicken and pork; marinate for a few hours in the refrigerator and discard the used marinade.

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