Roasted Tomato Vinaigrette
I wanted to recreate a salad that my husband and I always order at one of our favorite restaurants. It’s a very simple salad with olives, parmesan, and the most delicious roasted tomato vinaigrette. This flavorful vinaigrette was so delicious with the sweetened tomatoes and garlic together with the tangy vinegar. I served it on a butter leaf salad with cerignola and shaved parmesan, along with some halibut, garlic rice, and roasted tomatoes.
Roasted Tomato Vinaigrette
Ingredients:
- Drizzle of olive oil
- 8-9 small vine-ripened Campari tomatoes, sliced in half
- 2 cloves of garlic, skins on
- 3 tbsp olive oil
- 3 tbsp vegetable oil
- 2 tbsp balsamic vinegar
- 2 tbsp rice vinegar
- Sugar or honey, to taste
- 1 tbsp fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
How to Make a Roasted Tomato Vinaigrette:
Slice the tomatoes in half, then place them on the baking sheet.
Put the two cloves of garlic (leave the skins on) in the center of the tomatoes.
Place into the oven and roast for 15 minutes.
Remove from the oven and let cool. Once cooled, remove the skins from the garlic cloves and place them into a bowl along with the roasted tomatoes.
Add the olive oil, vegetable oil, balsamic vinegar, rice vinegar, sugar (or honey), fresh basil, sea salt, and freshly cracked pepper to taste.
Mix using an emulsion blender or blender until smooth and creamy. Taste and re-season if needed.
Set aside and let the flavors mingle for at least 30 minutes before using.
Equipment
Ingredients
- Drizzle of olive oil
- 8-9 small vine-ripened campari tomatoes sliced in half
- 2 cloves of garlic skins on
- 3 tbsp olive oil
- 3 tbsp vegetable oil
- 2 tbsp balsamic vinegar
- 2 tbsp rice vinegar
- Sugar or honey to taste
- 1 tbsp fresh basil chopped
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Slice the tomatoes in half, then place them on the baking sheet.
- Put the two cloves of garlic (leave the skins on) in the center of the tomatoes.
- Place into the oven and roast for 15 minutes.
- Remove from the oven and let cool. Once cooled, remove the skins from the garlic cloves and place them into a bowl along with the roasted tomatoes.
- Add the olive oil, vegetable oil, balsamic vinegar, rice vinegar, sugar (or honey), fresh basil, sea salt, and freshly cracked pepper to taste.
- Set aside and let the flavors mingle for at least 30 minutes before using.
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GIVEAWAY WINNER – (Giveaway closed – winner chosen):
aitonainen said…
This looks DELICIOUS, and perfect for the cool weather we’ve had in MN the past few days. And you can’t go wrong with a dish that requires only one pan! Can’t wait to try this…think I will make your Flaky Buttermilk Biscuits (which our family LOVES) to go with this!
Congratulations to the lucky winner! Please e-mail me your e-mail address so csgrills .com can contact you to send you your new Boos Cutting board!
The vinaigrette sounds delicious! I love to roast veggies, but I somehow don't roast enough for sauces, etc. The vinaigrette is going on "my list!"
wow, so easy to make…my tomato garden is now starting to yield vine ripened fruits…might try making this vinaigrette soon 😀
This looks delish!!
It must smell really good!
Have a nice week!!!
Sounds delicious!
It is easy to see why this vinaigrette would be a big hit. Congratulations to the winner!
The taste and smell, Im sure both rocked! this looks so easy! I have no idea why I have not given it a go and tried it!
Sounds delicious!
Wow – this sounds like a perfect dressing! Love the flavor of roasted tomatoes.
:(… I didnt win. Boooo. I love the salad dressing.
I bet even my tomato-hating mom can't resist this! Love it.
Congrats to the winner!
Never had a tomato vinaigrette, it looks delicious, have to try this one.
This salad dressing sounds fantastic. Diane
This looks delicious, Pam! I hope you post the salad recipe tomorrow!
Kim in MD
Yum! I have all those ingredients and tomatoes in the garden. I'm gonna have to try this!
I love this dressing! I never use bottled dressing so I'm always on the lookout for new interesting homemade ones. Thanks for this. Can't wait to try it. I'll let you know how it goes.
Lots of yummy love,
Alex aka Ma What's For Dinner
http://www.mawhatsfordinner.com
Look delicious and yumm dear Pam! gloria
That sounds like it be perfect to satisfy my current obsession with roasted tomatoes!
I want that with my next grilled cheese please!
Love this vinaigrette!
Your dressing is so pretty in the bowl that I thought it was soup before I read the title. I guess the whole reading thing is pretty essential, isn't it? This dressing sounds wonderful.
Simple is best!
Wow, what a lucky winner! That's a gorgeous cutting board. I just happen to have all the ingredients so I can make your yummy dressing. This will be perfect on the beautiful lettuce I got at the farmers' market.
This dressing sounds delicious. I love vinaigrette dressing, but I have never had roasted tomato vigaigrette, I will have to try this.
I still don't have a Boos. Do you? I got my Mom one for Xmas one year. I have a nice thick block I love and use all the time. Suits me fine. But I would have loved to win that Boos too!
Thank you for the dressing recipe. It's very simple, and something I will definitely try.
Yum, this is mighty tasty. I had several sorry-looking store-bought romas that worked great as the base. I used an ice cube of frozen pesto for the basil and put everything in a food processor, but otherwise followed your great recipe. Thanks!
oh pam that sounds so good.
do you know that i love ketchup so much so that i use it on pizza as a sauce, then top with sun dried tomatoes?
I bet this would be fabulous in lieu of tomato sauce on pizza. No really!
Instead of an immersion blender, can I use a regular blender? Is there a reason you use an immersion blender vs. regular?
A regular blender will be fine. I use an immersion blender because it’s easier to clean up afterwards.
Pam