Oven-roasted fresh tomatoes, shallot and garlic are the stars of this Roasted Tomato Dressing recipe. Blended with balsamic vinegar, olive oil and other delicious seasonings will make this simple recipe a salad-topper favorite. Easy to change up with different herbs to match with any salad too!
A number of years ago I began always making my own salad dressing. Having subsisted on bottled dressings most of my life gave way to the shock and surprise both at how easy they are to make as well as how fantastic they taste (and how bottled dressings can often pale by comparison). Today I’m sharing an all-star favorite Roasted Tomato Dressing.
As mentioned with the Grilled Caprese Pizza I shared a few days ago, summer is the perfect time to indulge in all your favorite tomato recipes (as well as canning for colder months). The flavors are at their peak and could not be more different than the hot house grown tomatoes available out of season.
There are many reasons I love this recipe. First of all, it’s super easy (a consistent theme in my busy life). It uses fresh ingredients. It’s pretty quick to make. There is a 20-minute roasting period in the middle but I’m sure you have something to do for that time! Maybe sip a glass of wine.
Though I do like a vinaigrette, I don’t mind saving some of my calories from the oil and let the deeply flavored natural ingredients lead the way with the dressing. The olive oil and balsamic vinegar in this recipe support the roasted fresh tomatoes, shallot and garlic but do not overtake the dressing. It has a slightly thicker consistency and doesn’t emulsify like more heavily oil and vinegar dressings tend to.
Perhaps the most fun part of this recipe is it can be influenced for different dishes by using different herbs and spices. If you’d like more of an Italian flavor, adding some fresh diced rosemary, thyme and parsley would be great.
For a Mexican themed salad, a bit of cilantro, cayenne and cumin would be delicious. Or maybe adding some chipotle en adobo (which I’m convinced makes every dish better with its smoky flavor). Because it’s a thicker dressing it may be used as a light sauce too. Dill could be great is using it as more of a sauce on salmon. Anyway you make it I think you’ll love the simplicity and beautiful fresh flavor!
Roasted Tomato Dressing
- 2 medium Tomatoes , havled
- 5 small Garlic Cloves , peeled
- 1 large Shallot , peeled and halved
- 1 1/2 tablespoon plus 3 tablespoons Olive Oil
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 2 teaspoons Balsamic Vinegar
- 1/4 teaspoon Dry Mustard Powder
- 1/2 teaspoon Worcestershire Sauce
- Additional Kosher Salt and Black Pepper to taste
Preheat the oven to 350 degrees. Line a baking sheet with foil and spray lightly with no-stick spray. Place the tomatoes (cut side up), garlic cloves and shallots on the prepared baking sheets and drizzle with 1 1/2 tablespoons of the olive oil and sprinkle with 1/4 teaspoon each of kosher salt and black pepper.
Place in the oven and bake for 20 minutes. Remove and allow to cool for a few minutes.
Add the roasted vegetables and the remaining ingredients to a blender and process on high speed to puree. Season with additional kosher salt and black pepper as needed to taste.
Store in a sealed jar in the refrigerator for up to 1 week.