Roasted Tomato Vinaigrette

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

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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.

Roasted Tomato Vinaigrette, Photo by Lori Murphy of JosieandNina.com

MORE OF MY RECIPES HERE!

Asian Chicken Salad

Raspberry Lemon Cream Pie in a Cup

Watermelon Lemonade

Victoria Sandwich

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