Is tomato vinaigrette healthy?

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.

How do you char tomatoes?

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.

How long can I store tomato vinaigrette in the refrigerator?

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.

Tomato Vinaigrette

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