Flavorful Roasted Tomato Vinaigrette: A Bright & Savory Homemade Dressing

Discover the secret to transforming humble, slightly shriveled grape tomatoes into an extraordinary homemade dressing with this incredibly flavorful Roasted Tomato Vinaigrette recipe. This recipe is a testament to mindful cooking, turning produce that might otherwise be discarded into a star ingredient. By roasting the tomatoes, their natural sweetness intensifies, and their flavors become wonderfully concentrated, resulting in a rich, complex vinaigrette that elevates any dish.

A jar of freshly blended Roasted Tomato Vinaigrette, showcasing its vibrant color and smooth texture, ready to be enjoyed.

This sweet and tangy dressing isn’t just for salads; its versatility knows no bounds. Imagine it drizzled over a vibrant garden salad, slathered as a delectable spread on a charcuterie board, or even served as a sophisticated dip for fresh vegetables and artisan bread. A dollop on a crisp crostini, perhaps topped with some crumbled feta cheese, creates an irresistible appetizer. It’s truly a game-changer for enhancing everyday meals and impressing guests.

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Why Roast Your Tomatoes for Vinaigrette?

Roasting is the culinary magic trick that takes ordinary tomatoes and transforms them into flavor powerhouses. When grape or cherry tomatoes are exposed to high heat, their natural sugars caramelize, intensifying their sweetness and depth. The roasting process also softens the tomatoes, making them incredibly easy to blend into a smooth, emulsified vinaigrette. Furthermore, it’s an excellent way to rescue tomatoes that are past their prime for fresh eating but still perfectly good for cooking. This method concentrates their essence, making even slightly shriveled tomatoes burst with flavor.

Essential Ingredients for a Perfect Vinaigrette

The beauty of this roasted tomato vinaigrette lies in its simplicity and the quality of its core ingredients. While it makes good use of neglected grape tomatoes, each component plays a vital role in achieving a balanced and delicious dressing.

Fresh ingredients laid out for making Roasted Tomato Vinaigrette, including grape tomatoes, garlic cloves, olive oil, and vinegars.

Grape Tomatoes: As mentioned, these are the stars. Don’t discard those slightly wrinkled ones; their concentrated flavor is ideal for this recipe. Their small size also means they roast quickly and evenly.
Fresh Garlic: Adds a pungent, aromatic kick that beautifully complements the sweetness of the roasted tomatoes. When roasted alongside the tomatoes, the garlic mellows and sweetens, losing its raw bite and developing a wonderful depth of flavor.
Quality Olive Oil: This isn’t just a lubricant for roasting; it forms the base of your vinaigrette. A good quality extra virgin olive oil contributes a fruity, peppery note and helps create a smooth emulsion. You’ll use it both for roasting and for adjusting the final consistency.
Aged Balsamic Vinegar: This ingredient adds a fantastic layer of rich, sweet-tart complexity. Aged balsamic is thicker and more concentrated than regular balsamic, clinging better to the tomatoes during roasting and imparting a deeper flavor. If you don’t have aged, a good quality balsamic glaze or even regular balsamic can work in a pinch, though the flavor profile might be slightly different.
Champagne Vinegar: With its light, delicate, and fruity flavor, champagne vinegar provides a bright acidity that balances the richness of the tomatoes and balsamic. It helps cut through the sweetness and adds that essential tang found in a classic vinaigrette. White wine vinegar or white balsamic can be suitable alternatives.
Kosher Salt & Freshly Cracked Black Pepper: These fundamental seasonings bring all the flavors together, enhancing the natural taste of the tomatoes and balancing the sweet and tart notes. Always taste and adjust to your preference.

For precise ingredient measurements and detailed step-by-step instructions, please use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom for the full recipe card.

Crafting Your Roasted Tomato Vinaigrette: A Step-by-Step Guide

Making this homemade roasted tomato vinaigrette is surprisingly simple, yet yields incredibly impressive results. The key steps involve roasting the tomatoes to perfection and then blending them into a smooth, emulsified dressing.

Step 1: Prepare and Roast the Tomatoes

Begin by preheating your oven to a hot 400°F (200°C). This high temperature is crucial for achieving that desirable char and bursting texture in the tomatoes. Line a rimmed baking sheet with aluminum foil for easy cleanup – you’ll thank yourself later! In a medium bowl, combine your grape tomatoes and peeled garlic cloves. Drizzle generously with a tablespoon of good olive oil, then season with kosher salt, freshly cracked black pepper, and a teaspoon of aged balsamic vinegar. Toss everything together thoroughly, ensuring all the tomatoes and garlic are well coated with the seasonings and oil. The goal is a light, even coating. Use a rubber spatula to scoop every last bit of the seasoned mixture, including any residual oil and seasoning from the bowl, onto the prepared baking sheet. Spread them out in a single layer to ensure even roasting. Transfer the baking sheet to the preheated oven and roast for approximately 20-25 minutes. Keep an eye on them; you want the tomatoes to burst, soften, and begin to turn golden or even develop a slight char on their skins. This charring adds a wonderful smoky depth to the vinaigrette.

Tossing vibrant grape tomatoes with olive oil, salt, pepper, and aged balsamic vinegar in a bowl before roasting.

Roasted grape tomatoes and garlic on a baking sheet, golden and slightly charred, ready for blending.

Step 2: Blend to Perfection

Once roasted, carefully remove the baking sheet from the oven. Allow the tomatoes and garlic to cool for about 5 minutes. This step is important for handling and also allows the flavors to settle. Now, using that same rubber spatula, carefully scrape all the roasted contents – tomatoes, garlic, and crucially, all the delicious residual oil and juices from the pan – into a mini food processor or a high-speed blender. These pan juices are packed with flavor and essential for the vinaigrette’s richness.

Begin blending the mixture. Add a splash or two of champagne vinegar to help the blending process and to start building that characteristic vinaigrette tang. Blend until the mixture is completely smooth and emulsified. The consistency should be somewhat thick but pourable. If you prefer a thinner dressing, gradually add more olive oil and/or champagne vinegar, a tablespoon at a time, blending after each addition, until you reach your desired consistency. I personally enjoy mine a little on the thicker side, which gives it more body for dipping and spreading. Finally, taste your creation. Adjust the seasoning by adding more salt and pepper as needed. The balance of sweet, tart, and savory is key here, so don’t be afraid to fine-tune it to your palate.

Transferring roasted tomatoes and garlic into a mini food processor for blending.

The finished Roasted Tomato Vinaigrette, blended smooth and poured into a glass jar, ready for use.

Once blended to your liking, your Roasted Tomato Vinaigrette is ready to shine! It’s fantastic as a general salad dressing, especially on a hearty garden salad topped with grilled chicken or crispy chickpeas. But as I’ve hinted, its uses extend far beyond salads – it makes an exceptional dip for crudités or a vibrant spread for sandwiches and wraps.

A fresh green salad generously dressed with homemade Roasted Tomato Vinaigrette, highlighting its rich color.

Expert Tips & Handy Notes for Success

To ensure your Roasted Tomato Vinaigrette turns out perfect every time, keep these valuable tips in mind:

Maximize Flavor Extraction: Don’t leave any flavor behind! After seasoning the tomatoes, use a rubber spatula to ensure all the olive oil, salt, pepper, and balsamic are transferred to the baking pan. Similarly, after roasting, diligently scrape all the residual oil and juices from the pan into your food processor or blender. These pan drippings are liquid gold, packed with concentrated tomato and garlic flavor that are essential for the vinaigrette’s depth.
Achieving a Deeper Char and Smokiness: If your tomatoes don’t achieve much deep color or char during the initial roasting, or if you simply prefer a more pronounced smoky flavor, consider broiling them for a few minutes after roasting. Keep a very close eye on them, as broiling can quickly go from perfect to burnt. A little char adds a fantastic complexity to the finished dressing.
Storage for Longevity: This delicious homemade vinaigrette will keep beautifully in the refrigerator for 7-10 days. For best results and to maintain its freshness, store it in an airtight bottle or jar. A well-sealed container prevents oxidation and keeps unwanted fridge odors out.
Emulsification Explained: For a stable vinaigrette that doesn’t separate quickly, ensure you blend thoroughly. The olive oil and vinegar need to be combined into a creamy emulsion. If it separates in the fridge, simply give it a good shake or a quick whisk before serving.
Taste and Adjust: This is arguably the most important tip for any homemade dressing. Your tomatoes will vary in sweetness and acidity. Always taste the vinaigrette after blending and adjust the salt, pepper, and vinegar to your liking. If it’s too tart, a tiny pinch of sugar or a bit more olive oil can balance it. If it’s too bland, a touch more salt or a squeeze of fresh lemon juice can brighten it up.

Creative Substitutions & Variations

One of the joys of cooking is the ability to adapt recipes to what you have on hand or to suit your personal preferences. This Roasted Tomato Vinaigrette is incredibly forgiving and open to various substitutions:

Tomato Varieties: While grape tomatoes are my go-to for their concentrated flavor and ease of roasting, any small tomato will work wonderfully. Campari tomatoes are another excellent choice, offering a slightly larger size but still roasting beautifully. Cherry tomatoes are also fantastic. The key is using small tomatoes that will roast down and concentrate their flavors effectively.
Alternative Aromatics: If garlic isn’t your preference, or if you simply want to try something different, consider swapping it for shallots or even a bit of red onion. These richly flavored alliums will roast and sweeten alongside the tomatoes, providing a delightful aromatic complement. For a hint of warmth, a pinch of dried oregano or thyme tossed with the tomatoes before roasting can also be lovely.
Olive Oil Choices: This is a fantastic opportunity to use your “good” olive oil! A rich, fruity extra virgin olive oil will add depth and help mellow the tartness of the vinegar and tomatoes. While a standard olive oil works, a higher quality oil will elevate the flavor profile significantly. Feel free to experiment with different regional olive oils for varied nuances.
Balsamic Options: Aged balsamic vinegar provides a distinct depth and sweetness. If you don’t have it, balsamic glaze is a good substitute as it shares a similar concentrated texture and flavor profile, ensuring it coats the tomatoes well during roasting. In a pinch, regular balsamic vinegar can be used, though the overall richness might be slightly less intense.
Vinegar Alternatives: Champagne vinegar lends a light, elegant, and fruity tang that I adore with tomatoes. However, you can easily swap it for white balsamic vinegar for a slightly sweeter, milder acidity, or even white wine vinegar for a sharper, more classic vinaigrette profile. For an herbal twist, a sprig of fresh rosemary or thyme steeped in the vinegar for 30 minutes before blending can infuse extra aroma.
Add a Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes tossed with the tomatoes before roasting, or blended into the finished vinaigrette, can add a delightful warmth.
Herbal Infusion: Fresh herbs like basil, oregano, or parsley can be blended into the finished vinaigrette for an extra layer of freshness and flavor. Add them during the final blending stage.

Experimentation is encouraged! Don’t hesitate to play with these variations to make this recipe truly your own.

A close-up of a vibrant salad featuring Roasted Tomato Vinaigrette, highlighting its rich color and inviting texture.

More Great Tomato-Inspired Recipes

If you love the rich, versatile flavor of tomatoes, you’ll adore these other delightful recipes:

Slow-Roasted Tomato Confit
Savory Roasted Tomato Tart
Refreshing Tomato Feta Salad
Classic Cucumber, Tomato, and Onion Salad
Lemon Orzo Chicken with Feta and Tomatoes
Hearty Giant Meatballs in Rich Tomato Sauce
Comforting Tomato Pudding

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📖 Recipe

Yield: about 2 cups

Roasted Tomato Vinaigrette

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

I make this Roasted Tomato Vinaigrette when I have grape tomatoes lingering around starting to shrivel. They’re still great for this dressing!

Ingredients

2 cups Grape Tomatoes
5 cloves Garlic
1 tablespoon Olive Oil, plus more as needed
1 teaspoon Kosher Salt, Morton’s
½ teaspoon Fresh Cracked Black Pepper
1 teaspoon Aged Balsamic Vinegar
3-4 tablespoons Champagne Vinegar, as needed

Instructions

Preheat the oven to 400˚F, and line a ¼ baking sheet with aluminum foil.

In a large bowl, toss the tomatoes, garlic, olive oil, salt, pepper, and a drizzle of balsamic together until well coated.

Using a rubber spatula, scoop all of the contents of the bowl onto the prepared baking sheet.

Roast the tomato mixture for 20-25 minutes in the preheated oven until all the tomatoes have burst and begun to char.

Remove the pan from the oven and let the tomatoes cool for about 5 minutes.

Scrape everything off the tray into a mini food processor and blend with just enough vinegar to combine, and form a loose mixture. It will be slightly thick but should move freely.

Taste and adjust the salt and pepper to your liking and add in 1-2 more tablespoons of olive oil if it is too tart for your liking.

Blend again just to combine.

Use immediately or store in the refrigerator, in an air-tight container for up to 10 days.

Notes

Notes & Tips

After you season the tomatoes, use a rubber spatula to scoop all the oil and seasoning out onto the pan, you want all of it. Do the same and scoop all the residual oil, and juices from the pan into the food processor or blender too after roasting.

If you like, you can broil the tomatoes after they roast to get a little more color or char on them. This gives a little smokey flavor to the finished dressing. Do this to your liking if the tomatoes didn’t get much deep color on them during roasting.

The dressing will keep for 7-10 days in the fridge. Store it in a bottle or jar, sealed air-tight for best results.

Substitutions

I use grape tomatoes because that is what I usually have around that start to get a little shriveled after sitting on the counter for a while. Campari tomatoes are another favorite to use, any small tomatoes are great, so the flavors get concentrated when roasted.

A great swap for garlic is shallot or red onion. Any of those more richly flavored alliums will complement the tomatoes really well.

This is a great time to use your salad olive oil. A rich fruity olive oil is welcome and helps bring down the tartness of the vinegar and tomatoes. You want to taste it, so use the good stuff when blending.

Aged balsamic is an older version that has thickened over time. You could also use balsamic glaze, you want something that is already rich in flavor and that will stick to the tomatoes when they roast. A splash of regular balsamic could be used in a pinch.

You could swap the champagne vinegar for white balsamic or white wine. The champagne just has a light, fruity flavor that I love with the tomatoes.

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Fire-Kissed Tomato Vinaigrette