Roasted Tomato Vinaigrette

Date Added: Aug 27, 2010 American Vegetarian
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Prep Time

10 mins

Cook Time

10 mins

Ready In

20 mins



*to adjust serving size click on "serving box".


This is an emulsified vinaigrette which is uniquely multi-purpose and delicious. Use as a dressing or top grilled fish and poultry.


  • 8  Table Spoon(s) Olive oil, unfiltered
  • 1
  • 3  Each Tomatoes, ripe- peeled and seeded
  • 2
  • 3  Each Shallots, chopped
  • 3
  • 1 ½  Each Garlic Clove, sliced thin
  • 4
  • 1/4  Cup(s) Sherry Vinegar
  • 5
  • 3  Table Spoon(s) Basil Leaves, large
  • 6
  •  To Taste Salt, kosher
  • 7
  •  To Taste Pepper
  • 8


    1. Heat half of the olive oil in small pan over medium heat and add in the tomatoes and shallots
    2. Allow to cook for 4-5 minutes, then stir in the garlic and fresh basil.
    3. Again, allow to cook over a medium heat for another minute.
    4. Take off of the heat and place the mixture in a blender.
    5. Process for a minute or so on low, then turn the blender to high.
    6. Next, add the sherry vinegar, salt and pepper as well as the rest of the olive oil.
    7. Once blended, taste and adjust the seasoning and chill before serving
    8. Enjoy.

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