Roasted Tomato Vinaigrette


  • 1 ripe Roma tomato
  • 1 tbsp. olive oil
  • kosher salt
  • ½ cup olive oil
  • ¼ cup white balsamic vinegar or white wine vinegar
  • ground black pepper
Roasted Tomato Vinaigrette


  1. Preheat oven to 350°F. Wash Roma tomato; cut in half lengthwise. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Bake in oven until shriveled and starting to turn brown, about 20-30 minutes.

  2. Place the roasted tomatoes in the bowl of a blender or small food processor. Add the vinegar and ½ cup olive oil, salt and pepper to taste. Place lid on bowl and puree until smooth. If needed, added a pinch of sugar. Refrigerate until served.

Yields approximately 1 cup of dressing


©2016 Chef Jennifer M. Denlinger