Roasted Tomato Balsamic Vinaigrette recipe

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Ingredients

1 tablespoon double concentrated tomato paste
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
½ teaspoon Dijon mustard
6 tablespoons olive oil
salt and ground black pepper to taste

Nutrition Info

125.3 calories
carbohydrate: 0.9 g
cholesterol: : -
fat: 13.7 g
fiber: : -
protein: 0.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 51.6 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.

  2. Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.

Recipe Yield

6 servings

Recipe Note

I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked.

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