Roasted Tomato Vinaigrette

A versatile dressing with a concentrated tomato flavor

This month, Tasting Table celebrates all things salad. Keep your cool with us.

Sun Gold tomatoes are so perfectly sweet, it takes a lot of willpower to resist eating them all straight out of the carton. If you can hold off, whir the tiny tomatoes into a vinaigrette with macerated shallots before combining them with more Sun Golds that have been roasted until they have begun to blister and their skins are barely holding on.

Of course, you can use this sweet-tart dressing on salads, but we're not opposed to spooning it over grilled fish, pork, steak, chicken and anything else that will sit still.

Recipe from the Tasting Table Test Kitchen

Roasted Tomato Vinaigrette
5 from 48 ratings
Use perfectly sweet, small Sun Gold tomatoes to make a roasted tomato vinaigrette. This easy recipe is also a great option to spoon over grilled fish, pork, steak, and chicken.
Prep Time
20
minutes
Cook Time
15
minutes
Servings
1
cup
Total time: 35 minutes
Ingredients
  • 2 pints Sun Gold tomatoes, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon finely minced shallots
  • ½ teaspoon finely grated garlic
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon finely grated lemon zest
Directions
  1. Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.
  2. Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.
  3. Transfer the remaining pint of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.
Nutrition
Calories per Serving 192
Total Fat 14.2 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 15.6 g
Dietary Fiber 4.8 g
Total Sugars 9.7 g
Sodium 880.9 mg
Protein 3.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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