Easy Tomato Vinaigrette Pasta Recipes

EASY TOMATO VINAIGRETTE

Steps:

• Blend tomato juice, olive oil, vinegar, shallot, Worcestershire sauce, onion powder, and dry mustard together in a blender until smooth.

TOMATO VINAIGRETTE

Steps:

• In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

TOMATO VINAIGRETTE

Steps:

• Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.

COLD PASTA WITH SPICY ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Put the tomatoes on a baking sheet and roast them in the oven until the skin begins to blister, about 30 minutes. Set aside until cool. Meanwhile, pour the vegetable broth into a small saucepan and bring to a boil. Turn off the heat, add the rosemary and steep for 1 minute. Strain and cool in the refrigerator.
• Place a large sieve above a glass or ceramic bowl. Peel, seed and core all of the tomatoes over the sieve. Coarsely chop 6 of the tomatoes and set them aside. Crush the remaining 2 tomatoes over the bowl, pushing the pulp through the mesh to extract as much juice as possible. Discard pulp and seeds.
• Combine the roasted garlic, anchovy fillets, capers and half of the olives in a bowl. Smash into a paste. Set aside. Combine the rosemary essence, roasted-tomato juice, sugar and vinegar in a large salad bowl. Whisk in the olive oil. Add the salt and pepper. Add the garlic paste, chopped tomatoes, pasta, remaining olives, basil and oregano. Toss to combine. Season to taste with salt and pepper.
• Cook the pasta in boiling water until tender. Drain. Add it to the vinaigrette and toss. Refrigerate until chilled.

TOMATO BASIL VINAIGRETTE FROM LEFTOVER SAUCE RECIPE BY TASTY

Steps:

• Combine all the ingredients in a medium-size bowl and whisk to combine.
• Spoon over salad, or keep covered in the refrigerator for 3-5 days.
• Enjoy!

TOMATO VINAIGRETTE

Steps:

• Arrange tomato slices in an 8-in. square dish; set aside. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt, pepper and mustard. Pour over tomatoes. Cover and chill for 1-2 hours. , To serve, place each lettuce leaf on an individual plate and top with two tomato slices. Drizzle with dressing. Sprinkle with onions and parsley.

MICHEL ROUX'S TOMATO VINAIGRETTE

Steps:

• Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.

TOMATOES WITH VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce.

EASY TOMATO BALSAMIC VINAIGRETTE

Steps:

• Dressing -- Just mix everything together and refrigerate until ready to use. I use a small tupperware container and shake all the ingredients. That way if you have leftovers, it is a great way to store them.
• ENJOY!

TOMATO AND HERB VINAIGRETTE

Steps:

• Place all the ingredients in a mixing bowl and blend well with a wire whisk.

EASY TOMATO VINAIGRETTE PASTA

Steps:

• prepare the pasta as the package instructs for 4 servings.
• while the pasta cooks, combine the remaining ingredients and let stand at room temperature until the pasta is cooked.
• drain the pasta and immediately add the vinagrette.
• toss and sprinkle with parmesean cheese.
• you can also use fresh ground pepper to taste.