Smoky, deep, and punchy — a no-cook sauce you’ll want to put on everything.
Some of the most satisfying sauces start not with a stovetop, but with a handful of familiar ingredients. This no-cook sundried tomato dressing is one of those quiet triumphs: unfussy and quick, yet surprisingly complex for how little effort it requires. Its power lies in the concentrated flavour of oil-packed sundried tomatoes, which bring a balance of sweetness, umami, and just enough tang to make everything they touch taste more rounded and refined.
This isn’t a loud sauce — but it’s a confident one. It delivers depth without overwhelming, and it's the kind of thing that earns compliments without calling too much attention to itself. A spoonful can lift simple roasted chicken, fried eggs, seared salmon, or roasted vegetables into something that feels a little more polished. It’s deceptively simple and endlessly versatile. We especially love it on warm grains, drizzled over labneh as a dip, or spooned over chickpeas.
Best of all, there’s a quiet thrill in presenting a sauce this good — one that tastes like it came from the kitchen of your favourite neighbourhood restaurant — knowing it took just minutes and a few basic ingredients to make.
Ingredients
- 6 Tbsp oil-packed sundried tomatoes, roughly chopped
- 2 Tbsp oil from the sundried tomato jar (don’t let this liquid gold go to waste!)
- ½ Tbsp The Spice Drawer’s Smoky Salmon Blend, Mild seasoning
- 1 garlic clove, finely grated (or substitute 3 roasted cloves for a mellower, deeper flavour)
- Salt, to taste
- ½ Cup plus 1 Tbsp water
- 2 Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar
Preparation
In a blender or using an immersion blender, combine all ingredients and blend until smooth. Taste and adjust for salt or acidity as needed. Store in an airtight container in the refrigerator for up to one week.
