Roasted Cherry Tomato Vinaigrette

5 from 1 vote

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It’s two for one when you make roasted cherry tomato vinaigrette. That’s because you end up with both dressing and roasted tomatoes to toss into the salad. Then all you need are leafy greens and shaved Parmesan.

Cherry tomato vinaigrette on a plate.

My husband says that I hoard Ball jars. Yes, there are far worse things to have too many of, especially when they are just so incredibly handy. I have my jars lined up by size with the lids and rings in a container next to those rows.

Calling them useful would be an understatement. They are the best way to store small quantities of leftovers. But probably my most favorite way to use them is for salad dressing.

I am never without at least one on hand like lemon vinaigrette or balsamic vinaigrette. In the summer that number goes up because I am in full salad mode for both lunch and dinner.

When I have a craving for a bolder dressing that involves something more than the usual oil and vinegar, I make this roasted cherry tomato vinaigrette.

During the time of the year when tomatoes are at their peak, they are a given in my salads. And off-season, if you’re wanting tomatoes, you really have to roast them. That’s because roasting enhances their flavor, which is a must for less than perfect fresh tomatoes that aren’t the best to eat raw.

Mixed greens salad with tomato vinaigrette on a plate.

Tomatoes in Salad Dressing

You might be wondering why not just make vinaigrette and then just mix the tomatoes into the salad. But then you would be missing out on the vibrant color and taste that you get from taking this extra step to blend in something roasted.

Overall, the time it takes to roast the tomatoes doesn’t involve much effort for some pretty fantastic results that you would never get from a grocery store version of this dressing.

Roasted tomato vinaigrette in a bowl

Ingredients & Substitutions

This is what you need:

  • Tomatoes: You can use either cherry or grape tomatoes. These small tomatoes roast very easily and release their juices for the vinaigrette. This recipe is a great way to use lovely farmers market tomatoes.
  • Olive oil: The tomatoes roast in a mixture of olive oil, salt and pepper. Since the recipe has so few ingredients, definitely use high-quality extra virgin olive oil.
  • Salt & pepper are the simple seasonings in this tomato dressing. If you want a little heat, you can add a pinch of red pepper flakes.
  • White wine vinegar: The vinegar isn’t added to the vinaigrette until after the tomatoes are roasted and some of them are pureed. Red wine vinegar is a good substitute.
Tomatoes, olive oil, salt and pepper in a baking dish.

How To Make Roasted Cherry Tomato Vinaigrette

  1. Preheat the oven to 400 degrees F.
  2. Prep the tomatoes. In a baking dish, add the tomatoes, olive oil salt and pepper.
  3. Roast the tomatoes until they are wrinkled. This will take about 25-30 minutes.
  4. Puree the tomatoes. You can use a food processor or blender to puree about a quarter of the roasted tomatoes. Then save the rest for the actual salad or for another use.
  5. Stir the juices from the baking dish plus the vinegar and olive oil into the pureed tomatoes to make the vinaigrette.

How To Store The Vinaigrette

Keep leftover vinaigrette in an airtight container in the fridge up to 4 days.

Let the vinaigrette sit at room temperature for 5-10 minutes or so to give the oil time to liquify again if it has hardened in the chill of the refrigerator.

More Salad Recipes

Arugula Salad with Lemon Vinaigrette
Grilled Vegetable Orzo Salad
Mixed Greens Pizza Salad
Zucchini Ribbon Salad
Homemade Croutons

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Roasted Cherry Tomato Vinaigrette

5 from 1 vote
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 6
When you make roasted cherry tomato vinaigrette, you end up with both dressing and toppings for your salad. All you need are mixed greens and shaved Parmesan.


  • 2 pints cherry tomatoes or grape tomatoes
  • 4 tablespoons olive oil
  • 1 teaspoon kosher salt plus more for serving
  • 1/4 teaspoon black pepper plus more for serving
  • 2 tablespoons white wine vinegar
  • Chopped parsley for serving


  • Preheat the oven to 400 degrees F.
  • Place the tomatoes in a square baking dish. Add 3 tablespoons olive oil, salt and pepper. Roast for 25-30 minutes until the tomatoes are wrinkled and juicy. Let cool slightly.
  • Using a slotted spoon, transfer three-quarters of the roasted tomatoes to a bowl.
  • Puree the remaining tomatoes in a food processor or blender. Whisk the puree into the juices in the baking dish along with the white wine vinegar.
  • To serve, pour the vinaigrette into a shallow bowl. Add the tomatoes and finish with parsley, salt and pepper.


Recipe makes about 2 cups.
Serve with mixed greens and shaved Parmesan.
Store the vinaigrette in an airtight container in the refrigerator upt 4 days.


Calories: 85kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 389mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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