Tomato Vinaigrette Recipes
TOMATO VINAIGRETTE
My mother-in-law gave me this recipe, and I've used it often. It's a nice change of pace from your basic lettuce and tomato salad.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CHERRY TOMATO VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Tomato Sauté Quick & Easy Salad Dressing Summer Chive Shallot Bon Appétit
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
TOMATO BASIL VINAIGRETTE
Steps:
- Combine the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl or a blender. Whisk or blend until smooth.
- Begin whisking in the olive oil, one tablespoon at a time, making sure it's fully incorporated before adding more. This allows the oil to emulsify into the tomato mixture, creating a smooth dressing. The dressing may separate slowly as it sits, but a quick whisk before drizzling over your salad will bring it back to a thick mixture.
Nutrition Facts : ServingSize 2 Tbsp, Calories 191.33 kcal, Carbohydrate 1.23 g, Protein 0.25 g, Fat 21.03 g, Sodium 210.53 mg, Fiber 0.28 g
TOMATOES WITH VINAIGRETTE
"This easy dressing is a tasty way to top tomatoes," says field editor Joanne ShewChuk, St. Benedict, Saskatchewan. "I got the recipe from my mother."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 cups
Number Of Ingredients 7
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
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.
TOMATO-HERB VINAIGRETTE
This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.
Provided by Jenny
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.5 g, Fat 27.1 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 149.8 mg, Sugar 1.5 g
BLISTERED TOMATO DRESSING
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 20m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
TOMATO-BASIL VINAIGRETTE
Categories Condiment/Spread Herb Tomato Salad Dressing Basil Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
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.)
TOMATO VINAIGRETTE
A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g
MICHEL ROUX'S TOMATO VINAIGRETTE
Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping. Also Try:Classic Vinaigrette, Roquefort Vinaigrette
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Number Of Ingredients 6
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.
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TOMATO VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 77 per servingServings 1
ROASTED TOMATO VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrsCategory Vegan Salad Dressing RecipesCalories 16 per serving
- Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
- Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.
QUICK TOMATO VINAIGRETTE – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category DressingAuthor Sonja OverhiserCalories 41 per serving
- Roughly chop the tomato, removing the white cores but keeping the seeds. Add it to a blender with the olive oil, white wine vinegar, Dijon mustard, and 1/4 teaspoon of the kosher salt.
- Blend until creamy. Taste and add up to another 1/4 teaspoon kosher salt. Store refrigerated for up to 1 week.
CHERRY TOMATO VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (60)Estimated Reading Time 50 secsServings 1.5Total Time 20 mins
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
FRESH TOMATO VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
Total Time 10 minsCalories 22 per serving
- Set a box grater over a shallow bowl. Rub the cut side of a tomato half against the coarse holes to squeeze out tomato flesh. Discard skin. Repeat with remaining tomato halves.
- Skewer garlic clove with a fork and use it to vigorously mix vinegar into the grated tomato. Still mixing, slowly drizzle in oil. Add parsley (or basil) and season with salt and pepper. Discard garlic.
TOMATO VINAIGRETTE - SALAD DRESSING RECIPE
From goodhousekeeping.com
Cuisine American, FrenchTotal Time 5 minsServings 1Calories 25 per serving
CHARRED TOMATO VINAIGRETTE RECIPE | FOOD & WINE
From foodandwine.com
Servings 1.25Total Time 20 minsCategory Vegetable Recipes, Tomato Recipes
- Light a grill or preheat a grill pan to medium-high. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil. Grill, turning, until blistered and lightly charred, 5 to 7 minutes. Let cool slightly.
- In a food processor, combine the grilled tomatoes with the vinegar, lemon juice and mustard and pulse to blend. With the machine on, slowly drizzle in the remaining 1/2 cup of olive oil. Transfer the vinaigrette to a medium bowl, stir in the parsley and season with salt and pepper.
FRESH TOMATO VINAIGRETTE - LAUGHING SPATULA
From laughingspatula.com
3.6/5 (29)Total Time 10 minsCategory Condiment, SaladCalories 181 per serving
TOMATO VINAIGRETTE - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
5/5 (17)Calories 27 per servingCategory Sauce/Spread
- Mash down the mixture in a sieve, letting the dressing pour through to the bowl until you are just left with pulp.
FRESH TOMATO VINAIGRETTE | RECIPE | FOOD & STYLE
From foodandstyle.com
Reviews 27Category Sauces & Condiments
- Place a box grater in a medium bowl. Coarsely grate the tomato slices with their cut side against the grater. Grate each slice all the way down to the skin. Discard the skins.
- Cook’s note: The vinaigrette can be refrigerated for up to 2 days, but it’s best eaten just after it’s made.
SMOKED TOMATO VINAIGRETTE - WHOLESOMELICIOUS
From wholesomelicious.com
Cuisine AmericanCategory SaladServings 10Calories 152 per serving
- Begin by placing tomato, vinegar, garlic, and liquid smoke into a high powered blender or food processor. Blend for about 30 seconds to 1 minute, or until dressing begins to get smooth.
- While motor is running, slowly pour in oil. Sprinkle in salt and pepper. Continue to blend until no chunks of tomato remain.
CHARRED CHARRED TOMATO VINAIGRETTE RECIPE – FEASTING AT HOME
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5/5 (5)Total Time 15 minsCategory DressingsCalories 71 per serving
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TOMATO VINAIGRETTE - BUNNY'S WARM OVEN
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5/5 (1)Estimated Reading Time 3 mins
TOMATO AND OLIVE VINAIGRETTE | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine FrenchCategory Tomatoes, Delia's Summer CollectionServings 4Estimated Reading Time 50 secs
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