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Roasted Tomato Vinaigrette

The perfect amount of sultry and savory combine together to create a flavorful, robust vinaigrette to dress your favorite greens. Light enough to coat delicate greens and strong enough to face marination of your veggies or meats. Great for grilling or roasting.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 1 generous pint
Course: Sauce
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Immersion Blender or Blender
  • Large Mixing Bowl
  • Air-tight Storage Containers

Method
 

  1. 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.
  2. 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.
  3. Next, add smoked paprika (optional) to taste. Once the vinaigrette is emulsified, add diced tomatoes (optional) and stir to combine.

Notes

Use this vinaigrette as a dressing or marinade.  Delicate, peppery greens like arugula are perfect with this dressing.  Try grilling endive and drizzling with this vinaigrette for a beautiful, full-bodied salad.  A touch of goat cheese or feta crumbles and grilled country bread will make this a knock-out-the-park starter to your next social gathering!