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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.

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)

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

Find it online: https://thefamilycooking.com/roasted-tomato-vinaigrette/