This Roasted Tomato Vinaigrette is the perfect balance of simple, easy, and tasty! I love, LOve, LOVE, small ingredient lists that provide the best flavor. This fits just the bill and is my new go-to favorite, and it utilizes extra ingredients that I had laying around.
I made this Roasted Tomato Vinaigrette to dress my Orzo Pasta Salad with. It is the perfect combo, but make you a double batch so you have some leftovers. I promise you will want to eat it with a spoon.
Roasted Tomato Vinaigrette
Ingredient needed:
- Grape Tomatoes
- Garlic Cloves
- Olive Oil
- Salt
- Pepper
- Aged Balsamic Vinegar
- Champagne Vinegar
It is as simple as it sounds, toss the tomatoes, garlic, olive oil, salt, pepper, and a drizzle of balsamic on a sheet pan. Roast at 400 degrees for 20-25 minutes until all the tomatoes have burst. Let the tomatoes cool then blend with just enough vinegar to combine, adding in more olive oil if needed.
Roasted Tomato Vinaigrette, Photo by Lori Murphy of JosieandNina.com
Roasted Tomato Vinaigrette
I love this dressing. A few simple ingredients yield the most flavorful vinaigrette possible.
Ingredients
- 2 C Grape Tomatoes
- 10-12 Garlic Cloves
- 1 T Olive Oil
- 1/2 t Salt
- 1/4 t Pepper
- 1 t Aged Balsamic Vinegar
- 1 T Champagne Vinegar - as needed
Instructions
- Preheat oven to 400 degrees.
- On a sheet pan add the tomatoes, 5-6 garlic, olive oil, salt, pepper, and balsamic. Toss to coat in oil and bake for 20-25 minutes until all the tomatoes have burst open.
- Let the tomatoes cool.
- In a blender add the tomatoes and champagne vinegar. Blend until smooth and add in a little more vinegar and olive oil if needed to make completely smooth.
Notes
Blend the tomatoes to a smooth paste. Taste and add more vinegar and salt until it reaches a balance you are satisfied with. Don't add enough to make your vinaigrette watery. You can also add a drizzle more olive oil if needed it all depends on the water content of your tomatoes and that can vary daily.
Save the extra garlic cloves for making Josie + Nina's Lemon and Roasted Garlic Sous Vide Chicken which pairs perfectly with my Orzo Pasta Salad for a perfect summer entree salad. You can also save them and make some fantastic garlic bread.
I purchase already peeled garlic to roast with my tomatoes, you can also roast a whole head of garlic in the center of your pan. Just cut the top off and drizzle a little olive oil on it.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Roasted Tomato Vinaigrette, Photo by Lori Murphy of JosieandNina.com
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Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice.
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
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