This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It’s tangy, rich and incredibly 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 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.
All Purpose Roasted Tomato Vinaigrette
Ingredients
- 1 (14.5 ounce) can whole peeled tomatoes (see notes)
- 3/4 cup fruity extra virgin olive oil , plus more for roasting
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons roasted garlic (see notes)
- ¼ teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
Instructions
- 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.
- 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
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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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!*
Sounds perfect! I can think of all kinds of ways I could put that to good use.
Ohhh canned tomatoes! So I can have this 365 days a year. Awesome :)
You know I am going to have to make this! Sounds so good! Stunning photos like always!
Delicious!
This definitely sounds like the perfect all purpose dressing!
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?
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!
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!
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!
Love it Very versatile. Can be used on some meats as a condiment.
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…
This looks so good – and healthy for summer salads and dips.
This sounds so good! I am gluten free and always interested on good eats! :) Thanks!