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This summery recipe for Tomato Vinaigrette is delicious on salads, or spooned over fish or chicken, or even used as a marinade for grilling!  #tomatovinaigrette

Tomato Vinaigrette

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 cup
  • Category: dressings, condiments, marinades
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan

Description

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!


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)
  • 12 garlic cloves
  • 10 basil leaves
  • 1/4 teaspoon salt, more to taste
  • 1/4 teaspoon pepper

Instructions

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.


Notes

Alternatives:

  1. 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.)
  2. 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

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