Bob (this one) wrote:

> Basil-Tomato-Balsamic Dressing
> The entire recipe makes something over 4 cups total - 32 ounces.
> 2 ounces sun-dried tomatoes, chopped
> 1 cup tomato juice
> 1 cup basil, chopped (roughly 2 ounces weight)
> 1 cup balsamic vinegar
> 1 1/2 cups oil
> 2 teaspoons minced garlic
> 3 ounces honey (optional)
> 1 teaspoon salt
> 1/4 teaspoon white pepper
> 1 1/2 teaspoons gum Arabic
> 1/2 teaspoon Aragum (or xanthan gum)
> Process all in blender. Refrigerate. Shelf life about a month.
>
> Pastorio
>

Is that the "cheap stuff" basalmic vinegar, or better-than-average
industrial grade, or the expensive kind people drizzle on strawberries,
or...

What kind of oil? Olive oil, or some light tasteless vegetable oil
(like sunflower oil)?

Thanks, regards,
Bob