Roast Tomato Vinaigrette is a delicious dressing, especially during the holidays and winter months when you crave the taste of a sweet tomato from the summer months. This Roasted Tomato Vinaigrette is sweet, salty, and tart, perfect for grain salads, pasta salads, and mixed greens. This dressing is a true winner compared to any store-bought salad dressing. I always find that making homemade vinaigrettes are worth every minute of my time. Though this recipe is not a quick vinaigrette because you need to roast tomatoes for about 20 minutes, it is worth the time. Homemade dressings are always worth the time and effort, in my opinion.
- Campari Tomatoes
- Extra-virgin olive oil
- Honey or maple syrup
- Balsamic vinegar
- Dried marjoram (substitute dried thyme or Italian seasoning mix)
- Black pepper
- Optional: Red pepper flakes
- Dijon mustard
- Balsamic vinegar
- Extra virgin olive oil
1. Roasting the Tomatoes:
- Preheat your oven to 425˚.
- Place Campari tomatoes in a single layer on a rimmed baking sheet, leaving them on the vine if attached.
- Drizzle olive oil, balsamic vinegar, and honey (or maple syrup) over the tomatoes. Roll them around to ensure an even coating.
- Sprinkle dried marjoram, salt, and black pepper evenly over the tomatoes.
- Optional: Add red pepper flakes for a hint of heat.
- Roast the tomatoes in the oven for 20 to 30 minutes until the skin bursts, tops turn lightly browned, and juices mix with the honey and balsamic.
2. Creating the Vinaigrette:
- Let roasted tomatoes cool to room temperature on the baking sheet.
- Transfer cooled tomatoes with pan juices to a high-speed blender or food processor.
- Pulse a few times until tomatoes break down.
3. Refining the Vinaigrette:
- Optionally, strain the dressing through a fine mesh strainer to remove seeds and skins.
- Pour the blended mixture into a small bowl or glass jar.
- Add dijon mustard, balsamic vinegar, and 1 to 2 tablespoons of olive oil.
- Emulsify the dressing by mixing thoroughly.
- Taste and add a pinch of salt if needed.
4. Adjusting Consistency:
- If a thicker dressing is desired, cook it down in a saucepan over medium heat until the liquid reduces to your preferred thickness.
Feel free to personalize this Roasted Tomato Vinaigrette to your preferences. If dried marjoram isn't on hand, substitute with dried thyme or an Italian seasoning mix for a similar herbaceous touch. Adjust the sweetness by choosing between honey and maple syrup, both lending unique flavor nuances. For those seeking less heat, omit the optional red pepper flakes or replace them with a pinch of paprika.
Explore various applications for this versatile vinaigrette. Drizzle it over fresh garden salads, roasted vegetables, or grilled meats for an exquisite burst of flavor. Use it as a marinade for chicken, adding depth and tang to every bite. Elevate pasta salads by incorporating the vinaigrette, infusing a delightful twist. As an inventive dip, pair it with crusty bread or vegetable platters, indulging in a symphony of taste sensations.
- Rimmed baking sheet
- High-speed blender or food processor
- Fine mesh strainer (optional)
- Airtight glass jars or containers for storage
Store your Roasted Tomato Vinaigrette in airtight containers in the refrigerator for up to two weeks. The flavors mature over time, intensifying the taste profile. As you enjoy the vinaigrette on various dishes, give the container a gentle shake to redistribute the ingredients. This vinaigrette is not only a fantastic accompaniment to numerous meals but also a convenient and flavorful addition to your culinary repertoire.
Capture Maximum Flavor with Vine-On Tomatoes
For an extra layer of flavor and visual appeal, opt for vine-on Campari tomatoes when making Roasted Tomato Vinaigrette. The vines infuse a subtle earthy essence into the tomatoes as they roast, enhancing the overall taste. Additionally, the vines add a touch of rustic charm to your presentation. Don't remove the vines before roasting – they're an essential element that contributes to the depth and richness of your vinaigrette.
Certainly! The Roasted Tomato Vinaigrette makes an excellent marinade for meats like chicken, pork, or even tofu. The combination of sweet and tangy flavors, along with the hint of smokiness from roasting, adds depth to your dishes. Marinate for a few hours to let the flavors infuse, then cook your protein as desired. It's a wonderful way to elevate your meals with minimal effort.
While Campari tomatoes are recommended for their sweetness and compact size, you can experiment with other tomato varieties. Roma tomatoes, cherry tomatoes, or even heirloom varieties can work well. Just keep in mind that the flavor and texture may vary slightly, so adjust ingredients and cooking time accordingly.
Absolutely! The vinaigrette's sweetness can be tailored to your preference by choosing between honey and maple syrup. If you desire a sweeter profile, opt for a touch more honey or maple syrup. Likewise, if you prefer less sweetness, reduce the amount slightly. Adjusting this element ensures the vinaigrette harmonizes with your taste preferences and the dishes you plan to pair it with.
Roast Tomato Vinaigrette
- 1 Oven
Honey Balsamic Roast Tomatoes:
- 1 lb Campari Tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried marjoram sub dried thyme or Italian seasoning mix
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon dijon mustard
- 1 tablespoon balsamic vinegar
- 1 to 2 tablespoons extra virgin olive oil
- Preheat oven to 425˚
- Place the tomatoes in a single layer on a rimmed baking sheet, leaving them on the vine if it is attached. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Evenly sprinkle the tomatoes with marjoram, salt, and pepper. Place the sheet pan in the oven and roast the whole tomatoes for 20 - 30 minutes. The tomatoes are ready when the skin bursts, the tomato tops are lightly browned, and the tomato juices have begun to seep and mix in with the honey and balsamic.
- Remove tomatoes from the oven and cool them on the baking sheet to room temperature. Place tomatoes with all the pan juices into a high-speed blender or food processor. Pulse for seconds about 3 times until the tomatoes have broken down.
- pour dressing over a fine mesh strainer and strain out seeds and skins before moving on to the next step.
- Pour dressing into a small bowl or glass jar. Add the dijon, balsamic, and a bit of olive oil (1 to 2 tablespoons). Mix well until the dressing is emulsified. Give the dressing a taste and add a pinch of salt if needed.
- If you want the dressing to have a thicker consistency, you can cook it down in a saucepan over medium heat until the liquid has reduced to your desired consistency.
- This sweet-tart dressing will keep in an airtight container for up to two weeks.
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- Cook to a minimum temperature of 165 °F (74 °C)
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