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Roasted Tomato Balsamic Vinaigrette Recipe

Recipe by: Chef John

"I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In10 m
  • 1Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.
  • 2Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.
Ingredients
  • 6 servings
  • 125 cals
  • 1 tablespoon double concentrated tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon Dijon mustard
  • 6 tablespoons olive oil
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    125
    6%
  • Fat:
    13.7
    21%
  • Carbs:
    0.9
    < 1%
  • Protein:
    0.1
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

5 Photos in the recipe
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