Ingredients
- 180 ml neutral oil
- 120 ml tomato purée
- 80 ml red wine vinegar
- 75 ml maple syrup
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Whisk tomato purée, vinegar, maple syrup, mustard, paprika, onion powder, salt and pepper.
- Slowly stream in the oil while whisking until emulsified.
- Taste and adjust vinegar or salt without losing the maple balance.
- Chill for 30 minutes and shake before serving.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace 50 g sugar with 75 ml maple syrup; reduce the tomato purée by 30 ml to keep the dressing pourable rather than thin.
Why Quebec maple syrup: Maple rounds the acidity of tomato and red wine vinegar while adding a subtle toasted finish. It makes a classic North American dressing more expressive without masking its tang.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →