Japanese Ginger Salad Dressing

2 ounces ginger root (about 1/2 cup) Peeled and cut into quarters. Soak ginger in cold water to make it easier to peel.

1 medium onion, cut in quarters
3 cups oil (I used olive oil)

3/4 cup vinegar (rice, apple cider, or white)

1 3/4 cups soy sauce (preferably low sodium)

1 1/2 tbsp tomato paste

1/4 lemon, juiced

1 garlic clove

1/2 to 1 cup water (depending on how thick or thin you desire)

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