Are you also so tired of drizzling your salads with the classic olive oil and vinegar dressings? Then you definitely have to try out this very next roasted tomato vinaigrette!
I can assure you that you will be surprised how much of that concentrated tomato flavor is really in it. Enough flavor at least to turn a boring everyday crisp green salad into a pure delicacy.
I like to roast the ripe tomatoes first for this homemade vinaigrette recipe.
It’s just that roasting the tomatoes dries them out a lot and what it does is concentrate and capture that delicious and natural tomato flavor. So chose very ripe tomatoes for this vinaigrette.
Any type of tomato will do, as long as they are ripe and packed with flavor.
Sure my roasting method below takes some time, I get that.
Roasted Tomato Vinaigrette
But if you haven’t got that much time to make it from scratch, then here’s a simple alternative way to do it. Add the ripe tomatoes to a blender together with the red wine vinegar and olive oil, half a teaspoon of rich tomato paste and a little pinch of pepper and salt to taste.
Blend all these simple ingredients very well for about 30 seconds.
Then pour the tomato pulp mixture you end up with through a fine sieve and catch the drained tomato juice in a large bowl or cup. And there you go: it’s such an easy and efficient way to make this tomato vinaigrette in just a couple of minutes!
Let’s call it the instant tomato vinegar dressing. I actually quite like the sound of that.
Sprinkle it on top of a green salad. And it’s also a great match for a classic Greek salad or a cucumber salad. You are in for a real treat.
- 5,5 oz fresh tomatoes (155 g), very ripe
- ⅓ cup olive oil (80 ml)
- ½ cup red wine vinegar (120 ml)
- 1 small garlic clove
- ½ small onion
- ½ tsp tomato paste
- Preheat your oven at 356°F (180°C). Chop the tomatoes into smaller chunks. Peel the garlic and onion and slice them up. Don't make them too thin or they will burn. Then transfer the onion, garlic and tomatoes to a medium baking dish. Sprinkle with a little olive oil, pepper and salt.
- Then place the dish in the hot oven and let the veg roast for 45 minutes. Keep an eye on them. After that, turn the oven off. Stir the tomatoes and place the dish back in the cooling oven for another 30 minutes.
- Then transfer the roasted tomatoes, onion and garlic to a clean blender.
- Pulse well until the vegetables are mixed finely. Then pour in the red wine vinegar and add the tomato paste.
- Pulse and now add the olive oil.
- Pulse into a runny vinaigrette. Season with a little salt and pepper to taste. Place a sieve over a large bowl and pour the blended tomato mixture in it.
- With a spoon or spatula gently stir the blended tomato until you end up with a pulp.
- Discard the pulp. Chill the vinaigrette in the fridge for 30 minutes.
- Then stir it well and pour it in a clean jar or bottle. You can keep it in the fridge for 5 days max.