1 lg. tomato, diced
3 tbsp. red wine vinegar
2 tbsp. grated Parmesan cheese
1 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. basil
1/4 tsp. salt
1/8 tsp. pepper

Just before serving:

In blender at medium speed, blend all ingredients until smooth. Serve on greens. Refrigerate leftover dressing. 10 calories per tablespoon. Yield: 3/4 cup.