This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and healthy.

You guys, I feel like I am so behind on life right now. Deadlines, deadlines everywhere deadlines (and not a moment to breathe). My energy is still fluctuating wildly from recent dietary changes but I think it may be starting to level out. Today was very productive. I wouldn’t say I’m caught up but I did manage to make and photograph a few recipes, including this amazing All Purpose Roasted Tomato Vinaigrette. I’m plagiarizing myself here- this is only slightly adapted from a salad dressing I used just a few weeks ago. But the changes make this dressing even better. Since I’m using it constantly at home, I thought I might share it with you. 

This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and healthy.

This salad dressing has become one of my favorite refrigerator staples. I’m referring to it as “all purpose” because it’s just that, at least for me. It’s great on salads but it also tastes amazing over eggs in the morning. I’ve dipped chicken tenders into this dressing and also served it over steak. It would go perfectly on sandwiches in place of ketchup. It’s like a vinaigrette/sauce hybrid. One note- I do think it’s too acidic for pasta, which is why I am still referring to it as a vinaigrette. It packs a punch.

This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and healthy.

All Purpose Roasted Tomato Vinaigrette
Prep time
Cook time
Total time
Serves: 2 cups
  • 1 14.5 ounce can whole peeled tomatoes (see notes)
  • ¾ cup good quality fruity extra virgin olive oil + more for roasting
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 teaspoons roasted garlic (see notes)
  • ¼ teaspoon sea salt
  • ½ teaspoon crushed red pepper
  1. Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving the juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
  2. Puree tomatoes with the juice from the can, olive oil, balsamic vinegar, red wine vinegar, roasted garlic, sea salt and crushed red pepper. Adjust seasonings if desired.
To save time: Substitute the whole peeled tomatoes with a 14.5 ounce can of fire roasted tomatoes. Skip the first step in the recipe and puree all the ingredients. Having tried both methods, I prefer the flavor of fresh roasted tomatoes.
To roast garlic: Preheat the oven to 400 degrees F. Slice off the top of a garlic bulb so that a small amount of each clove shows through. Place the garlic in a small ramekin and drizzle 1 tablespoon of olive oil on top. Sprinkle with a bit of salt. Cover the ramekin with foil and roast the garlic for 30 minutes. Set aside to cool. Once the head is cool enough to handle, squeeze the roasted garlic cloves into a small bowl and smash with a spoon to make a paste.


Tools I Used

(links go to my Amazon store)

Vitamix 1723 Professional Series 200
Focus Foodservice Commercial Bakeware 13 by 18 Inch Half Sheet Pan

More Tomato Recipes

Savory Simple – Mediterranean Salad with Roasted Tomato Vinaigrette
Savory Simple – Roasted Tomato and Goat Cheese Quiche
Savory Simple – Tomato Pesto Bites
Healthy Green Kitchen – Roasted Cherry Tomato Frittata
My Whole Food Life – Creamy Tomato and Carrot Soup
Lauren Kelly Nutrition – Green and Red Tomato Avocado Salsa

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  1. Your vinaigrette looks amazing! I know what you mean about deadlines! Going through that myself these days. Thanks for including my soup in your roundup. :)

  2. This looks absolutely wonderful! Thanks for sharing my recipe too! XO

  3. this is a phenomenal recipe! thank you for sharing! xoxoxo

  4. I love roasted tomatoes, this vinaigrette is a must-make!

  5. I hope things die down a bit for you, sounds crazy! This vinaigrette sounds fantastic! I love the flavour combos of tomato, balsamic and red wine vinegar!

  6. I hear ya, sista! My to-do list just keeps getting longer… On the plus side, you’ve just put a nice salad dressing on my to-make list!

  7. Roasted tomatoes are one of my favorites. This sounds incredible.

  8. I love your vinaigrette recipe with roasted tomatoes and garlic. Yep, I could put this on my eggs in the morning along with some hot sauce. Or I’ll just add some heat to this vinaigrette. Yeah….that’s it. I’m on a spicy kick these days and cayenne pepper has become my most used spice.

  9. Looks amazing!

  10. these look wonderful. I am always looking for new dressing recipes and seems like this is a must.

  11. This looks fantastic! May be good alternative to my husbands buffalo sauce on everything mentality! Thanks!

  12. Hoping things mellow out for you soon! I feel like I have days here and there where I just have zero energy and the to do list makes me want to explode!

    This dressing looks and sounds great, I guiltily do not make many dressings at home (I’m that lazy) I need to try this one out soon!

  13. I love this recipe. Thank you and have a Happy Wednesday!

  14. Oh, this sounds so tasty! I love the idea of having an ‘all purpose’ dressing on hand and using it however you want!

  15. What stunning, crisp photos and the vinaigrette sounds wonderful too :)

  16. I love a great tomato vinaigrette — in the summertime, I blister some sweet 100 tomatoes and blend it with sherry vinegar and eat it on *everything!*

  17. Sounds perfect! I can think of all kinds of ways I could put that to good use.

  18. Ohhh canned tomatoes! So I can have this 365 days a year. Awesome :)

  19. You know I am going to have to make this! Sounds so good! Stunning photos like always!

  20. Delicious!

  21. This definitely sounds like the perfect all purpose dressing!

  22. So versatile! Love the idea of having a jar of this in the fridge. It would probably last quite a long time in the fridge, wouldn’t it?

  23. I am so making this. I love sun dried tomatoes and DIY salad dressings. Your photography is out of this world…LOVE all of you picts!

  24. I hear ya on the deadlines front. I’m slowly working my way through mine. I recently made a similar vinaigrette. I love the addition of garlic in your recipe. It’s so good drizzled over white fish. Feel better!

  25. Looks fantastic and I can’t wait to make it. Question, I raise an enormous garden in the summer time. I loath to use canned tomatoes, how many home grown fire roasted tomatoes do you think I would have to use for this recipe? Additionally, how long does it last? Have you ever froze it or would that just not be as fresh?

    • Good question. I actually love roasted canned tomatoes in the off season (because those imported tomatoes are so horrible). Roasting takes away the canned flavor completely. But I think it would work fine with fresh tomatoes. I would swap the canned for fresh by weight and maybe blanch them first.. And it does freeze well!

  26. Jackie Blades says:

    Love it Very versatile. Can be used on some meats as a condiment.

  27. This sounds delicious!!! I’m going to try to marinade chicken in this sauce/dressing, then put the chicken over a tomato basil brie pasta… Mmm…

  28. Coral Dickinson says:

    This looks so good – and healthy for summer salads and dips.

  29. This sounds so good! I am gluten free and always interested on good eats! :) Thanks!

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