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
 
Author:
Serves: 2 cups
Ingredients
  • 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
Instructions
  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.
Notes
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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  • http://mywholefoodlife.com melissa @ my whole food life

    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. :)

  • http://www.laurenkellynutrition.com Lauren Kelly Nutrition

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

  • http://peacelovequinoa.com Crista

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

  • http://tutti-dolci.com Laura (Tutti Dolci)

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

  • http://www.foodfaithfitness.com Taylor @ Food Faith Fitness

    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!

  • http://movitabeaucoup.com movita beaucoup

    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!

  • http://allspiceandnutmeg.com Norma | Allspice and Nutmeg

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

  • http://theculinarycucumber.com/steel-cut-oats-cinnamon-honey-pears/-palm-heart-salad/ Sylvia

    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.

  • http://virtuallyhomemade.com Liz@Virtually Homemade

    Looks amazing!

  • http://www.foodpleasureandhealth.com Dixya @ Food, Pleasure, and Health

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

  • http://Mimisinthekitchen.com Michelle @ Mimi’s in the kitchen

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

  • http://www.bakeaholicmama.com Carrie @ Bakeaholic Mama

    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!

  • Liz

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

  • http://www.londonbakes.com Kathryn

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

  • http://www.gourmantineblog.com/ Gintare @Gourmantine

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

  • http://www.aidamollenkamp.com aida mollenkamp

    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!*

  • http://gourmandeinthekitchen.com Sylvie @ Gourmande in the Kitchen

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

  • http://www.chocolatemoosey.com Carla

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

  • http://www.pineappleandcoconut.com Shanna @ pineapple and coconut

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

  • http://www.thenewlywedchefs.com Whitney @ The Newlywed Chefs

    Delicious!

  • http://www.confessionsofachocoholic.com Bianca @ Confessions of a Chocoholic

    This definitely sounds like the perfect all purpose dressing!

  • http://scrummylane.com Helen @ Scrummy Lane

    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?

  • http://www.eatgood4life.com eat good 4 life

    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!

  • http://themessybakerblog.com Jennie @themessybakerblog

    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!

  • Sarah

    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?

    • https://plus.google.com/u/0/116899699259024089659/posts Jennifer Farley

      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!

  • Jackie Blades

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

  • Erika

    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…

  • Coral Dickinson

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

  • Janine

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