zxcvbob wrote:

> 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,

Oh, sorry for not spelling it out more fully.

Better than average industrial. Given that it's going to be mixed with
other strong flavors, I wouldn't use the "tradizionale" for it

> or the expensive kind people drizzle on strawberries,
> or...
>
> What kind of oil? Olive oil, or some light tasteless vegetable oil
> (like sunflower oil)?

A relatively mild-flavored olive oil.

Another variant uses a bit of red wine to rehydrate the tomatoes. Lovely.

Pastorio