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