Ratings and Reviews of Outback Steakhouse Tangy Tomato Dressing

Made this dressing earlier in the week, and it’s awesome! I’m making more today. I used 1/4 teaspoon of stevia extract powder (Trader Joe’s) instead of 1/4 cup of sugar, and it’s plenty sweet. I thought I might have to add a thickener with the stevia, but didn’t—just added the stevia at the end after simmering when the dressing was still hot, whisked it in, and the dressing was plenty thick. I also used Bragg apple cider vinegar, because I didn’t have any white vinegar. I’ll use that vinegar again. Best “sugar free” Catalina style dressing (or best Catalina dressing period) I’ve ever had—not exactly sugar free, because there’s some cane sugar in my Annie’s organic Ketchup. So easy to make—just loaded into a squeeze bottle after it had cooled.

I don’t think this tastes like Outback’s. Something was off about it. Way too spicy for one. The heat in this recipe lingers in your mouth where the spice at Outback doesn’t.

My husband can't live without this tangy tomato dressing. Perfect balance of sweet, sour and spice! It's extremely close to the original. I find that I use about 1/3 less water than the original 1/3 c. So the finished product is a little thicker!

So good! Husband loves it too!

Exchange the one or two extra T of ketchup for sirrachia, and/or the cayenne powder for chipotle, and/or the sweet paprika for smoked paprika. Serious flavor + heat! Cheers.

This dressing is really good. It is a good combination of sweet, tangy, and spicy. I can't say if it compares exactly to the restaurant's version - I have eaten it several times and know I really love it, but it's been a while. Even so, I still loved this recipe. It is a keeper and will stay in my recipe file!

Excellent, it's the best! I love it.