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.
Honey Balsamic Roast Tomatoes:
1 lb Campari Tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons honey or maple syrup
2 tablespoons balsamic vinegar
1 teaspoon dried marjoram (sub dried thyme or Italian seasoning mix)
1 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 teaspoon red pepper flakes
Vinaigrette:
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 to 2 tablespoons extra virgin olive oil
Preheat oven to 425˚
Place the tomatoes in a single layer on a rimmed baking sheet, leaving them on the vine if it is attached. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Evenly sprinkle the tomatoes with marjoram, salt, and pepper. Place the sheet pan in the oven and roast the whole tomatoes for 20 - 30 minutes. The tomatoes are ready when the skin bursts, the tomato tops are lightly browned, and the tomato juices have begun to seep and mix in with the honey and balsamic.
Remove tomatoes from the oven and cool them on the baking sheet to room temperature. Place tomatoes with all the pan juices into a high-speed blender or food processor. Pulse for seconds about 3 times until the tomatoes have broken down.
Optional Step: pour dressing over a fine mesh strainer and strain out seeds and skins before moving on to the next step.
Pour dressing into a small bowl or glass jar. Add the dijon, balsamic, and a bit of olive oil (1 to 2 tablespoons). Mix well until the dressing is emulsified. Give the dressing a taste and add a pinch of salt if needed.
If you want the dressing to have a thicker consistency, you can cook it down in a saucepan over medium heat until the liquid has reduced to your desired consistency.
This sweet-tart dressing will keep in an airtight container for up to two weeks.
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