Roast Tomato Vinaigrette is a delicious dressing, especially during the holidays and winter months when you crave the taste of a sweet tomato from the summer months. This Roasted Tomato Vinaigrette is sweet, salty, and tart, perfect for grain salads, pasta salads, and mixed greens. This dressing is a true winner compared to any store-bought salad dressing. I always find that making homemade vinaigrettes are worth every minute of my time. Though this recipe is not a quick vinaigrette because you need to roast tomatoes for about 20 minutes, it is worth the time. Homemade dressings are always worth the time and effort, in my opinion.
When raw or canned tomatoes are exposed to high heat, the natural sugars caramelize, and the flavor becomes more concentrated. Like other ingredients, the natural flavors intensify when water is evaporated and reduced from the ingredient, and then the tomatoes become naturally elevated. That is how to get flavorless tomatoes to become beautifully sweet and savory with a hint of tart. Additionally, oven-roasted tomatoes become more spreadable, which is also perfect for making Tomato Tartine.
You can roast all types of tomatoes, including canned tomatoes and tomato paste. The cooking method will change based on the kind of tomato you are using. This recipe calls for Campari Tomatoes for four reasons.
Campari Tomatoes are the best for roasting, especially when fresh tomatoes are not in season locally.
The short answer is no, but if you roast larger tomatoes, you may need to increase the roasting time. If you use smaller tomatoes, it may not take as long to roast, so begin checking the tomatoes after 15 minutes.
A beautiful multipurpose salad dressing that is a lovely surprise to the dinner table during the holidays and winter months, when we miss the sweet taste of a freshly picked summer tomato. This dressing is great on grain, pasta and green salads.
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