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.
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.
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!