This summery recipe Tomato Vinaigrette is infused with fresh basil-delicious on salads, spooned over grilled scallops, fish or chicken, or even used as a marinade for grilling!
To listen is to lean in softly with the willingness to be changed by what we hear.
Mark Nep0
Wondering what to do with all your end-of-summer tomatoes? Make this Tomato vinaigrette! You’ll find a hundred uses for it-trust me! All week, we’ve been tossing it with leafy green salads, grain salads, melon salads, and spooning it over grilled fish and scallops. Last night I marinated chicken with it before grilling, it was so tasty! It adds a savory summery flavor that I think you’ll love. A savory, subtly sweet, tangy, tomatoey-flavored jar of summer goodness!
Try it with our Tomato Watermelon Salad and Grilled Scallops both featuring Tomato Vinaigrette, amazing yummy summer delights! FYI: Here is the Salad Dressing Bottle we are using!
Table of Contents
Why You’ll Love Tomato Vinaigrette!
- Intense Fresh Tomato Flavor: The process of charring the tomatoes or roasting them enhances their natural sweetness and intensifies their flavor. This vinaigrette is bursting with the delicious taste of ripe tomatoes.
- Versatility: Tomato Vinaigrette is incredibly versatile and can be used in a variety of ways. Whether you drizzle it over salads, spoon it over grilled fish or chicken, or use it as a marinade for grilling, it adds a savory and summery flavor that enhances any dish.
- Simple Ingredients: This vinaigrette is made with simple ingredients that you likely already have in your kitchen, such as ripe cherry tomatoes, olive oil, red wine vinegar, maple syrup (or honey), shallot, garlic, and basil. The combination of these ingredients creates a delightful and well-balanced flavor.
- Health Benefits: Tomatoes are known for their nutritional benefits. They are low in calories, high in nutrients like vitamin C and potassium, and rich in antioxidants like lycopene. By incorporating Charred Tomato Vinaigrette into your meals, you’re adding a healthy boost to your dishes.
- Customizable: You have the freedom to choose how you want to char the tomatoes for this vinaigrette. Whether you do it on the stovetop in a skillet, roast them in the oven, or grill them, you can adapt the method based on your preferences or the season.
Tomato Vinaigrette Ingredients
- Ripe cherry tomatoes or grape tomatoes– Using ripe cherry or grape tomatoes is the best! These small tomatoes have a sweet and intense flavor. If you have access to fresh garden tomatoes, those would be ideal. However, store-bought varieties will work just fine as well.
- Olive oil– Extra virgin olive oil is the best choice for dressings. Good quality will make this vinaigrette taste amazing!
- Red wine vinegar– Red wine vinegar is the preferred vinegar for this recipe. However, you can also use sherry vinegar or white wine vinegar as an alternative.
- Maple syrup– Maple syrup adds a subtle sweetness to the vinaigrette. It pairs well with the tomatoes, but if you don’t have maple syrup on hand, honey can be used as a substitute.
- Shallot– Shallots are used in this recipe for their milder flavor compared to red onions. When roasted, shallots deepen in flavor and add a balancing savory taste to the vinaigrette.
- Garlic– the pungent savory flavor that makes everything more delicious!
- Fresh Basil– It adds freshness and pairs well with the tomato flavor.as always, marrying perfectly with tomatoes.
- Sea salt and pepper
See the recipe card below for a full list of ingredients and measurements.
How to make Tomato Vinaigrette
During the hot months of summer, I prefer charring on the stovetop or charring on the grill to keep the house cool. In fall, when tomatoes start racking up in the garden, and temperatures cool, roasting is a great option, especially if making larger batches.
Step 1: Char (stovetop or grill) or Roast the tomatoes in the oven.
The tomatoes are given a quick char in a dry skillet or the tomatoes are roasted with the oil and the garlic and shallots in the oven. Either work!
Tip: The charring, grilling or roasting will intensify the tomato flavor and sweetness, so always try to do this.
Step 2: Place the tomatoes and remaining ingredients in a blender and pulse a few times.
Tip: Don’t blend this too smooth, a little texture is nice here, you want to see bits of the fresh herbs here. You can also use a food processor or immersion blender in a jar.
Step 3: Place the mixture in a salad dressing bottle or jar and refrigerate until using.
Tip: If spooning this over grilled fish, or scallops, it’s ok for it to be slightly warm or at room temp. For most salads though, especially this Tomato Watermelon Salad you’ll want it nice and cold.
Tomato Vinaigrette FAQS
This vinaigrette is packed with healthy tomatoes that are low in calories high in nutrients like vitamin C and potassium, and rich in antioxidants like lycopene.
Charring, grilling or roasting will intensify the tomato flavor and sweetness. You can do this in three ways.
Stovetop in a dry skillet; lightly char or blister over medium-high heat, partially covering-stirring occasionally, just until softened and blackened in spots.
Roast the tomatoes with oil, garlic and shallots in a 400F oven until collapsing.
Grill the tomatoes until all sides are lightly charred and the tomatoes have softened.
Tomato vinaigrette can be stored in the refrigerator for up to 5 days. It’s best to keep it in an airtight container to maintain its freshness. Before using it, give the vinaigrette a good shake or stir to incorporate any separated ingredients.
Tomato vinaigrette can be frozen for up to 3 months. Just make sure to thaw it in the refrigerator before using and give it a thorough stir to recombine any separated ingredients.
The Tomato Vinaigrette will keep up to 5 days in the fridge, or feel free to freeze!
Enjoy!
xoxo
More Dressing Recipes You May Like
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Tomato Vinaigrette
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: dressings, condiments, marinades
- Method: Blended
- Cuisine: American
- Diet: Vegan
Description
This summery Tomato Vinaigrette recipe is delicious on salads, spooned over fish or chicken, or even used as a marinade for grilling! Made with simple ingredients, it is slightly sweet, tangy, and full of tomato flavor! Vegan!
Ingredients
- 1 cup ripe cherry or grape tomatoes ( yellow or red)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar or sherry vinegar
- 2 teaspoons maple syrup or honey
- 2 tablespoons shallot (if roasting the shallot, double)
- 1–2 garlic cloves
- 10 basil leaves
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
Instructions
- Place the tomatoes in a dry skillet and lightly char or blister over medium-high heat, partially covering-stirring occasionally, just until softened and blackened in spots, about 7-8 minutes. Take care that they do not pop – this can burn! You can partially cover with a lid, and if they start popping turn the heat off. (See notes for alternatives.)
- Place charred tomatoes, oil, vinegar, maple, shallots, garlic, and basil in a blender and blend until combined (but not overly smooth).
- Add a bit more olive oil or water for a looser dressing and adjust the salt/vinegar accordingly.
- Jar and Refrigerate.
Notes
Roast the tomatoes with the oil, garlic and shallots (doubling the shallot) in a 400F oven until collapsing. Check at 20 minutes, then check every 5 -10 minutes. (Roasting the shallots and garlic will mellow out their “punch” so I’ll often add more.)
Grill the tomatoes until all sides are lightly charred and the tomatoes have softened.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 71
- Sugar: 1.7 g
- Sodium: 74.7 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 2.5 g
- Fiber: 0.3 g
- Protein: 0.3 g
- Cholesterol: 0 mg
Loved it! Thankfully I had some basil in my garden. The dressing is delicious, easy and a keeper! I did use an Immersion Blender instead of blender.
Nice Cheryl! Great to hear.
I used maple and regret it. I don’t like maple syrup how it flavors dressings and sauces!! I will try it again with honey and make sure I use red wine vinaigrette that is not reduced, mine turned a yucky brown besides being too sweet and maple flavored! Usually I like your recipes but I’m on the fence about this one so far, I’ll give it another go with honey instead!
Oh shoot. When you say red wine vinaigrette- that is not reduced- what do you mean? The dressing really should be a vibrant red- so wondering if that could have affected it too? I do love honey here as well.
Great recipe with many uses. I’ll be making this again. Thank you!
Glad you enjoyed Mary!
Oh my gosh this is tasty. Mine turned out thick, and I couldn’t quit sampling spoonfuls of it. Luckily I don’t have to share!
Glad you liked this May!
How long does this dressing keep in the fridge
Up to 4 days.
This is an amazingly tasty dressing. Mine came out a bit thick, a light salsa thickness. Served on scallops, grilled chicken, baguettes and just salad. Everyone that tried it just loved it. It will be a summer regular. I have a prolific yellow bell tomato bush.
Glad you enjoyed it Jo Ann- feel free to loosen with a little water or olive oil next time!
Excellent! I love the fresh flavor of the tomatoes and the depth that the char adds. I am so excited that I can freeze this and plan on using the last of my cherry tomatoes from the garden for it. I used sungold’s and the I love the color. Definitely a keeper!
Awesome Marie! Love the sungolds!
Has anyone tried this vin for a pasta salad? I was thinking of doing one with roasted veg.
I havent tried it on a pasta salad- I think it could be tasty- but make sure to adjust salt, vinegar and olive oil at the end?
SO GOOD. how long does it last in the fridge?
4-5 days 😉
Super easy and super yummy. I always make my own dressing and it is always really good to find some different ones for change. I use it to drizzle over veggies before roasting them. Also for chicken marinade. It’s a great all rounder.
Thanks so much Sandi- glad you like this one!
So delicious! We enjoyed over fresh fish & asparagus with a baguette and it was an absolute hit. Although, I could definitely just eat this with a spoon. Thank you!
Love that idea- and glad you enjoyed it!
This vinegarette is amazing! Spooned over scallops, as the recipe suggested, was perfection. I look forward to trying it with fish and as a salad dressing.
Thank you, I am a huge fan!
Great to hear JoAnn and glad you enjoyed the scallops.
I just made this and it is delicious. Used red onion instead of shallots, I threw half an onion in with the tomatoes to add bit more char.
Awesome!