Roasted Tomato Vinaigrette Recipe | Tasting Table
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
1 cup
Ingredients
  • 2 pints Sun Gold tomatoes, divided
  • 2 tablespoons olive oil, divided
  • 1 tablespoon finely minced shallots
  • ½ teaspoon finely grated garlic
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon finely grated lemon zest
Directions
  1. Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.
  2. Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.
  3. Transfer the remaining pint of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.