Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette I wanted to recreate a salad that my husband and I always order at our favorite restaurant. It’s a very simple salad with the most delicious roasted tomato vinaigrette. I roasted some small vine ripened tomatoes and a couple of cloves of garlic together then pureed them with a bit of olive oil, canola oil, balsamic vinegar, rice vinegar, and some fresh basil. This vinaigrette was so delicious with the sweetened tomatoes and garlic together with the tangy vinegar. It was a big hit with all of us including my kids.

Roasted Tomato Vinaigrette:
Recipe and photos by For the Love of Cooking.net
Inspired by Mingo

 

  • Drizzle of olive oil
  • 8-9 small vine ripened tomatoes, sliced in half
  • 2 cloves of garlic, skins on
  • 3 tbsp olive oil
  • 3 tbsp canola oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tbsp fresh basil, chopped
  • Sea salt and freshly cracked pepper, to taste

Roasted Tomato Vinaigrette

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with 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.

Roasted Tomato Vinaigrette

Place into the oven and roast for 10 minutes. Remove from the oven and let cool. Once cooled, remove the skin from the garlic cloves and place into a bowl along with the roasted tomatoes.

Add the olive oil, canola oil, balsamic vinegar, rice vinegar, sugar, fresh basil, and sea salt and freshly cracked pepper, to taste. Mix using a emulsion 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.

Roasted Tomato Vinaigrette

 

GIVEAWAY WINNER – (Giveaway closed – winner chosen):

 

The winner of the giveaway is comment number 65!

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 with your e-mail address so csgrills .com can contact you to send you your new Boos Cutting board!



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30 Comments

  1. wow, so easy to make…my tomato garden is now starting to yield vine ripened fruits…might try making this vinaigrette soon πŸ˜€

  2. Congrats to the winner!
    Never had a tomato vinaigrette, it looks delicious, have to try this one.

  3. 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

  4. 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.

  5. 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.

  6. This dressing sounds delicious. I love vinaigrette dressing, but I have never had roasted tomato vigaigrette, I will have to try this.

  7. 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!

  8. 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!

  9. 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!

    1. A regular blender will be fine. I use an immersion blender because it’s easier to clean up afterwards.

      Pam