Roasted Tomato Vinaigrette
I first discovered this recipe when I was working in a small Cajun-Creole-cubby restaurant in Nobb Hill, San Francisco. The chef was just as robust and dynamic as his menu. As his Sous-Chef, I was making his dressings, sauces, and various recipe accoutrements that he shared. This tomato vinaigrette was my favorite and something I had never tried before. I also loved the fact that the Chef insisted on using Rice Vinegar, which happens to be my favorite vinegar EVER! The ingredients are so very simple, but the final product is delicious. I have tweaked it by adding roasted tomatoes for a chunky spin. I have also used it to create another sauce-y recipe: Crab Cake Sauce.
This vinaigrette recipe will yield a generous pint. You can easily double this recipe so you have the ability to create batches to share with friends, give as house-warming gifts or even use as a marinade. Again, sharing versatile recipes with you is foundational to providing a sparse canvas to create. Just imagine this recipe without the roasted tomatoes. That is how I first met this delectable dressing. I decided, “this needs a roasted, smokey flavor”; so I made it again with my own vision of delicious and added Smoked
Roasted Tomato Vinaigrette
Equipment
- Immersion Blender or Blender
- Large Mixing Bowl
- Air-tight Storage Containers
Ingredients
- 1 cup tomato sauce
- 1/2 cup rice wine vinegar
- 1 cup olive oil
- 1/2 tbsp kosher salt
- 1/2 tbsp minced garlic
- 1/4 tbsp cracked black pepper
- 3/4 tbsp Italian flat leaf parsley chopped
- 1/2 pound Roma tomatoes roasted, skin removed and seeded (optional)
- 1 tbsp smoked paprika (optional)
Instructions
- Preheat oven to 375 degrees F. Lightly coat tomatoes in olive oil. Roast in oven until skin begins to blister and/or brown, about 15-20 minutes. Remove from oven, allow to cool slightly and remove outer skin. Cut in half and remove seeds. Cut seeded tomatoes into thin strips and then dice. Set aside.
- Combine the first 7 ingredients in a large bowl container. Using your immersion blender, combine until ingredients are well mixed and oil/vinegar are emulsified. If you are using a blender, blend your vinaigrette in batches and mix well to combine between batches.
- Next, add smoked paprika (optional) to taste. Once the vinaigrette is emulsified, add diced tomatoes (optional) and stir to combine.
