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.
Roasted Tomato Vinaigrette
Recipe from the Tasting Table Test Kitchen
Yield: About 1 cup
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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
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.
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