Gluten-Free Catalina Dressing

Made with a tomato sauce, olive oil, and red wine vinegar base, this super-tangy dressing is flavored with garlic and onion powders, Italian seasoning, celery seed, paprika, a splash of sweetener, and sea salt! {Gluten-Free + Vegan}


  • 8 ounces tomato sauce (or tomato paste for a milder flavor)
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons onion salt
  • 2 teaspoons garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon celery seed
  • 1 teaspoon paprika
  • 1/41/2 teaspoon sea salt (see notes for details)
  • Few drops of sweetener (honey, agave nectar, or stevia will do)


  1. Add the ingredients to a high speed blender in the order listed. Blend on a MEDIUM to HIGH speed until smooth.
  2. Pour into an airtight container and refrigerate for up to one week.


  • For a milder flavor, you can use 1/4-1/3 cup red wine vinegar. If the dressing is too thick, add a little extra olive oil to thin it out.
  • Onion and garlic salts contain, as the name implies, added salt. Onion and garlic powders do not. While they are not the same, I confess I use them interchangeably in dips and sauces like this Catalina dressing recipe. If you use garlic and onion salts, you can likely reduce the amount of sea salt added to the dressing. To be sure, you can also start out with just 1/8 teaspoon sea salt and add more as desired.
  • We used tomato sauce in this recipe because it was available at stores while tomato paste was out. They are different flavors, and this dressing typically uses paste, which is milder.