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5
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3
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Roasted Tomato Vinaigrette
A
Tomato Vinaigrette
should be bright, tangy, smooth, and smoky. And this recipe, made with fire roasted tomatoes, checks all the boxes!
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
0
minutes
mins
Total Time
10
minutes
mins
Course:
condiments
Cuisine:
American
Servings:
8
Author:
Kevin Is Cooking
Ingredients
4
roasted plum tomatoes
(8 halves)
1/2
tsp
kosher salt
1/2
tsp
sugar
1/2
tsp
dried tarragon
1/2
tsp
red pepper flakes
1/4
cup
red wine vinegar
1/2
cup
olive oil
Instructions
Place roasted tomatoes, salt, sugar, tarragon, red pepper flakes and vinegar in a blender and puree until smooth.
Slowly drizzle in the olive oil with blender going and puree until emulsified and thick.
If using an immersion blender add all ingredients to container and puree until emulsified and thick.
Salt to taste and serve at room temperature or chilled as a salad dressing or dipping sauce.
Store in a sealed container for up to 5 days in the refrigerator.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Sodium:
149
mg
|
Potassium:
9
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
44
IU
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg