Roasted Tomato Vinaigrette

5 from 1 vote

With roasted cherry tomatoes, fresh basil and garlic, this tomato vinaigrette is a creamy and flavorful vegan dressing perfect for salads, grain bowls or marinade.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For roasted tomatoes

1 pint cherry tomatoes
2 tablespoons olive oil
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For vinaigrette

2 garlic cloves
1 tablespoon whole grain mustard
1 shallot
1/4 cup fresh basil leaves
2 tablespoons red wine vinegar
1/4 cup olive oil

Instructions

Preheat the oven to 400 degrees F.
Combine the tomatoes, 2 tablespoons olive oil, red pepper flakes, salt and pepper in an 8-inch baking dish. Stir them together.
Roast the tomatoes for 25-30 minutes until they are wrinkled and juicy. Then let them cool.
In a food processor or blender, combine 1 cup roasted tomatoes, garlic, mustard, shallot, basil, red wine vinegar and 1/4 cup olive oil. (You should have a few spoonfuls of the juices from the baking dish in that cup of tomatoes.)
Puree the ingredients until smooth, about 1-2 minutes. If it is too thick, you can thin it out by adding more liquid from the baking dish.

Notes

Recipe makes about 1 cup dressing.

You can keep the vinaigrette in an airtight container in the refrigerator up to 5 days. Let it sit at room temperature for at least 20 minutes before you use it. If it is too thick, add some oil.

You can freeze the dressing up to 1 month. Thaw it in the refrigerator.

Nutrition