Roasted Tomato Vinaigrette

Why You’ll Love This Recipe

This vinaigrette transforms simple ingredients into something bold and memorable. Roasting the tomatoes intensifies their natural sweetness and adds a subtle smoky depth that you just can’t get from raw tomatoes.

It’s incredibly versatile. Drizzle it over mixed greens, spoon it onto roasted vegetables, toss it with pasta salad, or use it as a marinade for chicken or fish. The texture is silky and satisfying, and the flavor is bright yet balanced.

You’ll also appreciate how easy it is to customize with herbs and spices you already have on hand. It’s a great way to use up ripe tomatoes and elevate everyday meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ripe tomatoes, halved
olive oil
red wine vinegar or balsamic vinegar
garlic cloves
Dijon mustard
salt
black pepper
fresh herbs such as basil, thyme, or parsley (optional)
a pinch of sugar (optional, depending on tomato sweetness)

Directions

1. Preheat the oven to 400°F (200°C).
2. Arrange the halved tomatoes cut side up on a baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
3. Roast for 25 to 35 minutes, or until the tomatoes are soft, slightly caramelized, and beginning to char at the edges.
4. Remove from the oven and allow them to cool slightly.
5. Transfer the roasted tomatoes and any pan juices to a blender or food processor.
6. Add vinegar, garlic, Dijon mustard, and a small pinch of sugar if needed.
7. Blend until smooth and creamy.
8. With the blender running, slowly drizzle in additional olive oil until the vinaigrette reaches your desired consistency.
9. Taste and adjust seasoning with salt, pepper, or more vinegar as needed.
10. Stir in finely chopped fresh herbs if using.

Servings and timing

Servings: About 1 cup of vinaigrette (approximately 8 servings)
Prep time: 10 minutes
Cook time: 30 minutes
Total time: About 40 minutes

Variations

Add a small roasted red bell pepper for extra sweetness and color.

Blend in a spoonful of honey or maple syrup for a sweeter profile.

For a creamy version, add a tablespoon of Greek yogurt or a splash of heavy cream.

Include a pinch of crushed red pepper flakes for gentle heat.

Swap the vinegar for sherry vinegar or white wine vinegar to change the flavor notes.

Storage/Reheating

Store the vinaigrette in an airtight container in the refrigerator for up to 5 days.

Because it contains olive oil, it may thicken or solidify when chilled. Let it sit at room temperature for 10 to 15 minutes and shake or whisk well before using.

This vinaigrette does not require reheating, but you can gently warm it to room temperature if desired. Avoid overheating, as this may affect the flavor and texture.

FAQs

Can I use cherry or grape tomatoes?

Yes, cherry or grape tomatoes work beautifully and often roast even sweeter than larger varieties.

Do I have to peel the tomatoes?

No, the skins soften during roasting and blend smoothly into the dressing.

Can I make this without a blender?

Yes, you can finely chop the roasted tomatoes and whisk vigorously with the other ingredients for a chunkier vinaigrette.

Is this vinaigrette vegan?

Yes, as long as you do not add dairy-based ingredients like yogurt or cream.

What salads pair well with this dressing?

It pairs wonderfully with arugula, spinach, mixed greens, grilled vegetables, fresh mozzarella, and grain-based salads.

Can I freeze this vinaigrette?

Freezing is not recommended, as the texture may change once thawed.

How can I make it thicker?

Add more roasted tomatoes or a small spoonful of Dijon mustard to increase thickness.

How can I thin it out?

Whisk in a small amount of warm water or additional vinegar until you reach the desired consistency.

Can I use canned tomatoes?

Fresh tomatoes are best for roasting, but drained canned whole tomatoes can be used in a pinch. Roast them slightly longer to evaporate excess moisture.

Can I use this as a marinade?

Absolutely. It works well as a marinade for chicken, shrimp, tofu, or vegetables before grilling or roasting.

Conclusion

Roasted Tomato Vinaigrette is a simple yet flavorful way to elevate everyday meals. The roasting process unlocks deep, concentrated tomato flavor that pairs beautifully with the bright acidity of vinegar and the richness of olive oil. Keep a jar in your refrigerator and you’ll always have a bold, homemade dressing ready to transform salads and beyond.

Roasted Tomato Vinaigrette

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Roasted Tomato Vinaigrette is a rich, tangy dressing made with caramelized tomatoes blended with vinegar, olive oil, and seasonings. It delivers deep savory flavor with natural sweetness, perfect for salads, grain bowls, and grilled vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings
• Category: Salad Dressing
• Method: Roasting and Blending
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 1 1/2 pounds (680 g) ripe tomatoes, halved
• 3 tablespoons olive oil, divided
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh herbs such as basil, thyme, or parsley (optional)
• Pinch of sugar (optional)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Arrange the halved tomatoes cut side up on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
3. Roast for 25–35 minutes, until the tomatoes are soft and slightly caramelized at the edges.
4. Remove from the oven and allow to cool slightly.
5. Transfer the roasted tomatoes and pan juices to a blender or food processor.
6. Add the vinegar, garlic, Dijon mustard, and sugar if using.
7. Blend until smooth.
8. With the blender running, slowly drizzle in the remaining olive oil until the vinaigrette reaches your desired consistency.
9. Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
10. Stir in finely chopped fresh herbs if using and serve.

Notes

• Cherry or grape tomatoes roast especially sweet and work beautifully in this recipe.
• Add roasted red bell pepper for extra depth and color.
• For a sweeter profile, blend in a small amount of honey or maple syrup.
• Store in the refrigerator for up to 5 days and allow to come to room temperature before serving.
• Shake or whisk well before using as the oil may separate when chilled.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 90 kcal
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg