clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: dressings, condiments, marinades
  • Method: Blended
  • Cuisine: American
  • Diet: Vegan


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!


  • 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 black pepper


  1. 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.)
  2. Place charred tomatoes, oil, vinegar, maple, shallots, garlic, and basil in a blender and blend until combined (but not overly smooth).
  3. Add a bit more olive oil or water for a looser dressing and adjust the salt/vinegar accordingly.
  4. 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.


  • 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