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.
This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and incredibly healthy.
- 1 14.5 ounce can whole peeled tomatoes; see notes
- 3/4 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
- 1/2 teaspoon crushed red pepper
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.
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.