Roasted Tomato Vinaigrette Recipes

ROASTED TOMATO VINAIGRETTE

Steps:

• 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.

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:

• 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.

TOMATO VINAIGRETTE

Steps:

• Combine all of the ingredients and season to taste with salt and pepper; serve at room temperature.
• Great over roasted or grilled poultry as well as baked or grilled fish and grilled meaty vegetables such as eggplant or mushrooms

ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE

Steps:

• To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
• Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
• Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
• To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
• Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
• Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
• Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

ROASTED TOMATO VINAIGRETTE WITH GRILLED ROMAINE

Steps:

• Tomatoes -- Roast the tomatoes. In a 400 degree oven or on a grill, just slice the tomatoes in half and grill or roast until slightly semi soft. No need for seasoning at this point. Just 5-7 minutes per side. Remove and let cool before chopping.
• Dressing -- Rough chop the tomatoes and add to a small bowl. Add in all other ingredients and mix well with an immersion blender, a regular blender or a small food processor. Puree until you have a smooth texture. Chill until ready to use.
• Romaine -- Slice each romaine heart lengthwise and drizzle with olive oil and season with salt and pepper. Grill the romaine, on either an outdoor grill, a grill pan, or even a saute pan -- anything you have. Just 3-4 minutes per side until lightly brown and slightly wilted.
• Serve -- The warm romaine with the chilled vinaigrette and fresh grated parmesan. ENJOY!
• Note: This dressing is great over fish, grilled vegetables, or pretty much anything. It is a wonderful dressing.

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.

ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat broiler.
• Place tomatoes, slice side up, on a baking sheet (lined with foil for easy cleanup) and broil 3-5 minutes until slightly charred.
• Set aside and let tomatoes cool.
• Once cooled, place tomatoes in food processor with garlic, lemon juice, vinegar, and salt. Blend on low while slowly adding in olive oil until dressing is fully incorporated.
• Taste. Season with salt and pepper if necessary.
• Serve with your favorite salad combinations.

ROASTED BROCCOLI IN TANGY TOMATO-HERB VINAIGRETTE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread pine nuts onto a baking sheet.
• Roast in the preheated oven until pine nuts are toasted and fragrant, 5 to 10 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir garlic until lightly golden brown, about 5 minutes. Combine 3 tablespoons olive oil mixture, 1 1/2 teaspoons dill, 1 teaspoon sea salt, and 1/2 teaspoon lime juice in a large bowl; add broccoli and toss to coat. Spread broccoli onto a baking sheet.
• Roast in the preheated oven until broccoli is slightly tender, 15 to 20 minutes.
• Heat remaining olive oil mixture in skillet over medium heat; cook and stir tomatoes, remaining 1/2 teaspoon dill, remaining 1/4 teaspoon salt, 1/2 teaspoon lime juice, and honey until tomatoes softened, about 3 minutes. Mix vinegar and basil into tomato mixture until dressing is evenly combined; remove skillet from heat.
• Toss broccoli with tomato dressing and pine nuts.

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

FIRE-ROASTED TOMATO AND BREAD SALAD WITH SPICY VINAIGRETTE

Steps:

• Preheat barbecue (medium-high heat). Brush 2 tablespoons oil over cut sides of tomatoes. Grill tomatoes, cut side down, just until grill marks show but tomatoes are still slightly firm, about 2 minutes. Turn tomatoes over; grill 2 minutes longer. Transfer to baking sheet. Cool slightly. Brush 2 tablespoons oil over both sides of bread slices. Grill until golden, about 2 minutes per side. Transfer to sheet with tomatoes. Cool slightly.
• Whisk vinegar, chipotle chili and garlic in medium bowl. Gradually whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper.
• Cut grilled tomatoes into 3/4-inch pieces. Cut bread into 1/2-inch pieces. Combine tomatoes, bread and onion in large bowl. Toss to blend. Let stand until bread absorbs most of tomato juices, about 30 minutes. Add vinaigrette and cilantro and toss to blend. Season salad to taste with salt and pepper.