Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Tomato Seed French Salad Dressing Recipe

Homemade French salad dressing… Why? Because it is tomato season. Because my friend gave me massive amount of gorgeous, fresh tomatoes from his garden. Because I had leftover seeds after making spaghetti sauce. Because it’s prettier than store-bought French dressing.

If you’ve ever blanched and then removed the seeds and the stems from fresh tomatoes, you have ended up with a bowl of beautiful tomatoes ready to become sauce and…

A whole bunch of tomato seeds in their juices. You can strain the juices away from the seeds and add them back with the tomatoes but in this post, we’re going to make a fun alternative. We’re making tomato seed French salad dressing. Because we can.

This time, I started with about a dozen tomatoes. They were blanched, peeled and stems were removed. Then I removed the seeds. This left about 1 & 1/4th cup of seeds and juice for me to work with.


  • 1 & 1/4 cup tomato juice with seeds
  • 1/2 cup apple cider vinegar
  • 1/4 cup balsamic vinegar
  • 3/4 cup olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 cup sugar
  • Salt & pepper to taste

Add tomato juices, seeds and remaining ingredients into a canning jar or a container with a lid. Give everything a good shake. Taste to make sure the amount of salt & pepper was enough to do the recipe justice. When you reach perfection, serve on a fresh green salad. Your friends will be so impressed.

Why? Because you’re so very talented. And because your French dressing has seeds, and theirs doesn’t.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013