It is July, peak tomato season, and if you aren’t making this tomato vinaigrette you are seriously missing out! This sauce is perfect as a salad dressing, on chicken, pork or fish. I used it here on a pan seared sea bass and it was amazing. It is the perfect combination of sweet, tangy and tomato-ey.

Why Broil the Tomatoes?

We first broil the tomatoes to blister them. By doing this we caramelize the tomatoes and bring out the natural sugars. When we do this the vinaigrette becomes sweeter and has a more concentrated flavor. Raw tomatoes just won’t be as good.

Best Kind of Tomatoes for This Recipe:

The best kind of tomatoes for this recipe are going to be grape or plum tomatoes. Now….any tomato will work, however these kinds of tomatoes are more concentrated in flavor and going to pack more of a punch than lets say a roma tomato!

@kellyscleankitchen

How to make a tomato vinaigrette #tomatoes #cooking #dressing

♬ Just the Two of Us (feat. Bill Withers) – Grover Washington, Jr.
  • SERVINGS:  2 cups
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 20 Mins
  • TOTAL TIME: 30 Min

Ingredients:

  • 1 lb cherry or plum tomatoes
  • 1-2 tbsp olive oil, plus one cup
  • salt
  • 1 shallot, minced
  • 2 tbsp sherry vinegar

Preparation:

STEP 1.

Preheat the oven to broil.

STEP 2.

Add the tomatoes to a foil lined sheet tray and coat with 1-2 tbsp of olive oil and salt all over. Transfer to the oven and broil for 10-20 minutes, until the tomatoes have blistered and cooked, but aren’t burnt. Keep an eye on them! Remove from the oven once done and cool for 15 minutes.

STEP 3.

Add the tomatoes to a blender or immersion blender container. Add the shallot, sherry and a pinch of salt. Blend until smooth.

STEP 4.

While blending, slowly pour in olive oil until it is thick and creamy, this usually requires 1/2 cup to 1 cup. Taste for seasoning and blend in more salt if needed.

STEP 5.

Serve and enjoy! Or store in the fridge for up to 1 week.

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