Tomatoes with French Dressing

This delicious recipe is wonderful with tomatoes plucked right off the vine.


3 cups dressing


1 (10.75 ounces) can condensed tomato soup, undiluted
1 cup canola oil
1/2 cup granulated (white) sugar
1/2 cup cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
2 to 3 teaspoons pepper
1 teaspoon salt
1/4 teaspoon garlic powder
tomato wedges
lettuce leaves


In a blender, combine the first nine ingredients; cover and process until blended. Place tomato wedges in a bowl; add enough dressing to cover. Let stand at room temperature for 1 hour. Pour remaining dressing into a jar; cover and refrigerate for another use.

To serve, use a slotted spoon to place tomato wedges on lettuce leaves; drizzle with dressing left in bowl.

Preparation Time: 10 minutes + marinating

Additional Information

Store leftover dressing in the refrigerator to use in small portions for several weeks.

Nutritional Information

1 serving (2 tablespoons) equals 107 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 187 mg sodium, 7 g carbohydrate, trace fiber, trace protein.

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