Tomato Basil Balsamic Vinaigrette Recipes

ROASTED TOMATO BALSAMIC VINAIGRETTE

Steps:

• Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.
• Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.

BALSAMIC BRUSCHETTA

Steps:

• In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

TOMATO & BASIL BALSAMIC VINAIGRETTE

Steps:

• 1. Wash and core tomatoes and slice thin. Line outer edge of serving platter with baby spinach leaves, reserving a few to go between each row of sliced tomatoes.
• 2. Arrange the tomato & cheese slices in a pattern of your choice, I sort of alternated the cheese & tomatoes adding a slice of cheese between each tomato slice. Add the chopped green onion tops.
• 3. I lightly sprinkled the steak seasoning over the platter. Then I mixed the oil, basil, vinegar,balsamic & minced garlic together in a small bowl & stirred it to blend. Then drizzled over the tomatoes and cheese. Then wrapped in saran wrap, and chilled about 3 hours before dinner was served.
• 4. Here is the book that contains the original recipe.

MAUI ONION TOMATO SALAD WITH PANCETTA AND BASIL BALSAMIC VINAIGRETTE

Steps:

• Make vinaigrette: heat the olive oil in a large saute pan and saute the pancetta, garlic and shallot over medium-high heat for 1 minute. Remove from the heat and stir in the vinegar and half of the basil. Add the onions and return to the heat for about 30 seconds. Remove from the heat and stir in the remaining basil.
• Core the tomatoes; cut a slice off the tops and bottoms and discard. Cut each tomato into 3 thick slices. Try and keep the slices in order!
• To assemble: place a bottom tomato slice on each serving plate. Place a layer of the greens on top of the tomato, using up about half the greens. Place a layer of the onions and a little of the vinaigrette over the greens, and then the center tomato slice. Add another layer of the greens (use the rest), onions (save some for garnish) and top with the last slice of tomato. Garnish with onion and a basil sprig.

PLUM TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

TOMATO BASIL SALAD WITH BALSAMIC DRESSING

Steps:

• For salad, arrange tomato slices on a large plate or platter. Sprinkle with basil.
• In a small bowl, whisk together dressing ingredients. Pour over tomatoes.
• Sprinkle with cheeses. Cover and refrigerate until ready to serve.

BALSAMIC TOMATO SALAD WITH CUCUMBER AND ONION

Steps:

• First chop those veggies! Cut Roma/plum tomatoes in half lengthwise then horizontally into slices. If adding cherry/grape tomatoes to the mix, slice in half lengthwise. Chop or slice onions Chop basil into ribbons.
• Next let's make the dressing! Squeeze juice from lemon and mince garlic. Combine with remaining ingredient and season to taste.
• Combine tomato, onion, and basil with dressing and mix well to coat.
• Drizzle with balsamic vinegar and allow mixture to sit for 10-20 minutes. The longer this salad sits, the more pronounced the flavors will be. Serve with your favorite main dish and enjoy!

BALSAMIC TOMATO-BASIL PASTA

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

TOMATO SALAD WITH BASIL AND BALSAMIC

Steps:

• Combine tomatoes, onion and basil in a bowl.
• In a separate bowl or jar, whisk or shake together olive oil and vinegar. Pour over tomatoes and toss to coat. Season with salt and pepper, to taste.
• Serve immediately, or allow the salad to marinate for about 30 minutes - 1 hour at room temperature or in the fridge (if you prefer a cold salad).

BALSAMIC TOMATO SALAD

Steps:

• Gather the ingredients.
• Slice the tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds . Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.
• Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.
• Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.

SLICED TOMATOES WITH FRESH BASIL AND AGED BALSAMIC

Steps:

• Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.

BASIC TOMATO & BALSAMIC SALAD

Steps:

• Whisk vinegar, oil, salt and pepper together in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour.

TOMATO-BASIL VINAIGRETTE

Steps:

• Blend first 6 ingredients and 1/2 cup oil in processor or blender. With machine running, add remaining 1/2 cup oil; process until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)