1 medium-sized Florida tomato, cored and quartered
1 teaspoon fresh garlic, chopped
1 teaspoon all-purpose seasoning blend (such as Everglades)
½ teaspoon smoked paprika
½ lemon, juiced
¼ cup olive oil
½ cup plain Greek yogurt
3 tablespoons quality vinegar (Champagne, white balsamic, etc.)
1 tablespoon fresh herbs (parsley, thyme, rosemary, etc.), chopped fine
Sea salt and fresh ground pepper, to taste
Preheat a small, non-stick sauté pan over medium-high heat. Place the quartered tomato slices in the preheated pan dry with no oil. Cook tomatoes for about 2 minutes on each side or until a small char starts to form. It is important to not completely burn the entire tomato; only char parts of it to get good flavor. When the quartered tomato has enough charring on it, it can be removed from the heat. Add the charred tomato, garlic, seasoning blend, smoked paprika, lemon juice, yogurt, vinegar and herbs to a blender or food processor. Blend ingredients until smooth while slowly adding the olive oil. Taste dressing and adjust seasoning with sea salt and fresh ground pepper. Keep dressing refrigerated until ready to use.
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