A summery recipe for Tomato Vinaigrette-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 Nepo
Calling all tomato lovers out there! You’ll find a hundred uses for this Tomato Vinaigrette. 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, sooooo tasty! It adds a savory summery flavor that I think you’ll fall in love with.
The best part? You can make this in several different ways. Use cherry or grape tomatoes (red or yellow or a combo) and either roast them in the oven, char in a skillet on the stovetop, or if your grill is already on, give a quick char on the grill. Then just blend the tomatoes up with the other simple ingredients and voila! A savory, subtly sweet, tangy, tomatoey flavored jar of goodness!
What you’ll need:
- ripe cherry or grape tomatoes
- olive oil
- red wine vinegar or sherry vinegar
- maple syrup or honey
- salt and pepper
How to make Tomato Vinaigrette:
Step 1: Char (stovetop or grill) or Roast the tomatoes in the oven.
During the hot months of summer, I prefer charring on the stovetop or charring 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.
Above the tomatoes are given a quick char in a dry skillet.
Below, the tomatoes are roasted with the oil and the garlic and shallots in the oven.
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 basil!
Step 3: Place in a jar or bottle 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.
The Tomato Vinaigrette will keep up to 5 days in the fridge, or feel free to freeze!
More dressing recipes you may like:
- Greek Salad Dressing
- Lemony Leek Dressing
- Spirulina Dressing
- Vegan Ranch Dressing
- Raw Apple Cider Vinaigrette
This summery recipe for Tomato Vinaigrette 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!
Place the tomatoes in a dry skillet and lightly char or blister over medium-high heat, 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).
Jar and Refrigerate.
- 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.
Keywords: tomato vinaigrette, roasted tomato vinaigrette, charred tomato vinaigrette, tomato dressing