Tangy Tomato Oil-Free Dressing

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Zesty and full of flavor, this Tangy Tomato Dressing is fabulous over garden veggies, pasta, or greens. It’s a much healthier vegan salad dressing option than the high-fat, oil-laden store-bought varieties.

white bowl and spoon with tomato salad dressing beside salad

This vegan salad dressing recipe came from my husband’s love of another version of it from a local steakhouse in South Carolina. It’s low-fat and oil-free.

We love this oil-free vegan salad dressing because it’s…

  • Tangy
  • Tomatoey
  • Low-fat
  • Oil-free
  • Easy to make
  • Simply delicious
vegan oil free tomato salad dressing in dish and mason jar sitting beside salad

How to make vegan salad dressing

This is such a simple recipe, and it only requires a few ingredients and spices that you are likely to already have on hand.

overhead shot of wood board with ingredients ketchup, vinegar, sugar, tomatoes, spices

Combine all ingredients–ketchup, water, sweetener, vinegar, spices– in a small saucepan over medium heat. Bring to a boil, whisking often.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

oil free tomato salad dressing cooking in stainless pot with whisk

Reduce the heat and simmer, uncovered for 5 minutes.

Allow to cool, then refrigerate. it will keep in an airtight container in the refrigerator for up to a week.

overhead shot of 2 salads on plates with 2 dishes of oil free tomato salad dressing beside

Tips for making this dressing

  • Ketchup- This is a great recipe to use homemade ketchup in. I have a great homemade ketchup recipe to try that only takes a few minutes to make.
  • Sweetener- The main reason for cooking this recipe is to dissolve any granular, less refined sugar that you are using. If you are planning to sweeten it with maple syrup, agave, or another liquid natural sweetener, the cooking time can be reduced.
  • Adjusting- The amount of sweetener (1/4 c) can be reduced in this recipe. I would suggest also reducing the amount of vinegar (1/4 c) to help offset the tanginess.
  • Uses- Another great use for this salad dressing is for french fries. It makes a terrific dipping sauce for crispy Air Fryer French Fries.
  • Storing- Keep this salad dressing in the refrigerator for up 7-10 days.
french fry dipped into a white dish with oil free salad dressing and salad in background

Other oil-free vegan salad dressings

vegan salad dressings photo collage
These are some of our favorite oil-free salad dressing recipes.

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

white bowl and spoon with tomato salad dressing beside salad
4.43 from 26 votes

Tangy Tomato Oil-Free Dressing

Zesty and full of flavor, this Tangy Tomato Dressing is fabulous over garden veggies, pasta, or greens. It's a much healthier vegan salad dressing option than the high-fat, oil-laden store-bought varieties.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 1 pint

Ingredients 

  • 2/3 cup organic ketchup or homemade
  • 1/3 cup water
  • 1/4 cup agave or other sweetner (I use sucanat)
  • 1/4 cup vinegar
  • 1/8 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne
  • pinch thyme
  • dash salt

Instructions

  • Combine all ingredients in small saucepan over medium heat. Bring to a boil, whisking often.
  • Reduce heat and simmer, uncovered for 5 minutes.
  • Allow to cool, then refrigerate.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Tips for making this dressing
  • Ketchup- This is a great recipe to use homemade ketchup in. I have a great homemade ketchup recipe to try that only takes a few minutes to make.
  • Sweetener- The main reason for cooking this recipe is to dissolve any granular, less refined sugar that you are using. If you are planning to sweeten it with maple syrup, agave, or another liquid natural sweetener, the cooking time can be reduced.
  • Adjusting- The amount of sweetener (1/4 c) can be reduced in this recipe. I would suggest also reducing the amount of vinegar (1/4 c) to help offset the tanginess.
  • Uses- Another great use for this salad dressing is for french fries. It makes a terrific dipping sauce for crispy Air Fryer French Fries.
  • Storing- Keep this salad dressing in the refrigerator for up to 7-10 days.

Nutrition

Calories: 18kcal | Carbohydrates: 4.3g | Protein: 0.3g | Fat: 1g | Fiber: 0.1g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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18 Comments

    1. Hi Diane, it does make it slightly sweet, but not too much. It still and a tangy taste as well. 🙂

  1. I have a request please. When I go in to look at the recipe, the only way I can read the ingredients is to hit the print button. The background is not right to read it. It is too light or something. Can you change backgrounds?

    1. Omit the ketchup, make stewed tomato’s as you would for canning, strain the skin and the seeds add rest ingredient it would be all natural

  2. I looked again and it is the yellow print you use for the ingredients. The amounts of each ingredient is in black ink and easy to read.

    1. Eileen, so sorry to hear that the ingredients list is difficult to read. I have a recipe plugin that is free and limits what I can change on it. I’ve been playing with it this morning to see if I can adjust that font color, with no luck. I even messaged the company, and they said I have to purchase their premium plugin to be able to do that. Maybe they will do an update at some point to allow changes. I’ll continue to watch for it. Thank you for following my blog!

  3. Does this dressing coat the salad leaves or is it runny? I have been using 1 tsp chia seeds to 1 c + 1 tsp of water and blending my dressings in the vita mix to increase the thickness of my no oil dressings. Would that work with this recipe?

    1. It actually coats the leaves quite well. Maybe try it, and if it’s not thick enough for you blend in the chia seeds. I think you’ll really like it!

  4. This salad dressing is wonderful!! We have been vegan for 6 years and do not use any oils – up to now I have only found a few that we enjoy using. This recipe is the best. Thank you!

    1. Mary, I am so glad that you like it. My husband loves this tangy tomato version too. Thanks SO much for letting me know!

  5. oh gosh I was ” craving” a Catalina type dressing amd this did it for me! Delicious! just the right sweet/ tanginess!

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