Roasted Cherry Tomato Vinaigrette
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.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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