1/2lbtomatoespreferably from a Farmers Market, heirloom, or on the vine
2-4clovesgarlicouter paper removed and germ removed
6green olivespreferably Castelvetrano (rinsed and pitted)
4-6tblslemon juicejuice from 2 lemons
Gather the ingredients: tomatoes, olives, garlic and lemons.
The small grape and cherry tomato varieties can be put in the blender cup without chopping. For larger tomatoes, rough chop them. 1/2 lb makes about 1 cup chopped.
Remove the pit from the rinsed olives. No need to be fussy since they will be blended; a light-medium tap with a pounder (too much force can break the pit) (see photo above) or tap with back of a chef knife works great too.
Remove the paper skin from the garlic cloves. A light tap with the pounder or the the back of a knife will release the papery skin too.
Remove germ from the garlic clove. Cut the clove in half lengthwise and pull the germ out, it usually releases easily.
Place the tomatoes in the blender (whole if small, chopped if larger). Add the olives, 1 or 2 garlic cloves.
Before blending, wrap a paper towel around the top of the blender cup around the stick part so the tomatoes don't spatter out.
Start start blending with a pulsing blend (turn on a couple seconds, off, then on again). Continue blending until well-blended and pretty smooth. Taste it to see if you want more garlic or olives. Sometimes tomato pieces get caught in the blender blade dome , a light tap on the bottom or the side of the blender cup will release those pieces. If it is really thick, remove the stick blender and stir in the lemon juice with a fork. If it is still pretty loose you can blend in the lemon juice. I usually find the dressing is too thick, so use a fork to stir in the lemon juice with a fork and it makes just the consistency to dress the salads, noodle dishes and drizzled on vegetables.
The oil-free tomato dressing is ready to dress and brighten your dishes. Pictured in the last photo above, #9, with our Castelvetrano Olive, Tomato & Noodle Salad.