Tomato vinaigrette is a vibrant, tangy salad dressing made with fresh or roasted tomatoes, olive oil, vinegar, and herbs. My recipe is unique because the tomatoes are slow-roasted with garlic to intensify their natural sweetness, which make it perfect for drizzling over salads, spooning on grilled proteins, or even using as a marinade. This tested-and-perfected method ensures a bold flavor that sets it apart from other tomato vinaigrette recipes.
Table of Contents
- Why I Love This Recipe
- Tomato Vinaigrette Ingredients
- Substitutions & Variations
- How to Make Roasted Tomato Vinaigrette
- How to Store Tomato Vinaigrette
- Other Salad Dressings You’ll Love
- Final Thoughts
- Connect with Me
I first made this roasted tomato vinaigrette at the end of summer when I had more cherry tomatoes than I knew what to do with. Some were a little overripe, others just perfectly sweet, and roasting them brought everything together into one rich, velvety dressing. I love this recipe because it reduces kitchen waste, makes use of seasonal produce, and elevates even the simplest green salad. It’s the kind of recipe that feels rustic French but practical enough for weeknight meals.
Why I Love This Recipe
- Roasted flavor: Slow roasting brings out the sweetness and depth in fresh tomatoes that raw versions can’t match.
- Versatility: Beyond a salad dressing, this works beautifully drizzled over grilled chicken, fish, or even roasted vegetables.
- Minimal ingredients: A handful of pantry staples (olive oil, Dijon mustard, basil, garlic) turn into something unforgettable.
- Seasonal and sustainable: This is the perfect way to use those late-summer tomatoes before they go soft.
Tomato Vinaigrette Ingredients
- Cherry Tomatoes (3 cups): Fresh, juicy, and sweet. You can also use heirloom or roma tomatoes if that’s what you have.
- Garlic (4–6 cloves): Roasted garlic adds a mellow, yet deep flavor.
- Extra Virgin Olive Oil (6 tbsp): Use a high-quality olive oil for the best taste.
- Maple Syrup or Honey (1 tbsp): Balances acidity with a touch of natural sweetness.
- Fresh Basil (2 tbsp): Bright and fragrant; you can swap with parsley, cilantro, or even dill.
- Dijon Mustard (1 tbsp): Helps emulsify the dressing while adding tang.
- Salt and Black Pepper: To season.
- Optional splash of Red Wine Vinegar: For a sharper, more classic vinaigrette taste.
Pro Tip
Roasting concentrates the tomatoes’ flavor, so even if your tomatoes aren’t peak-season, this recipe will still shine.
Substitutions & Variations
- Herbs: Swap basil for parsley, oregano, or cilantro for a different flavor profile.
- Vinegar: Red wine vinegar adds acidity, but you can also try apple cider vinegar or sherry vinegar.
- Sweetener: Replace honey/maple with balsamic vinegar for a richer, deeper sweetness.
- Spicy Kick: Add red pepper flakes or a pinch of smoked paprika for heat.
- Shortcut: Use canned fire-roasted tomatoes if fresh ones aren’t available.
How to Make Roasted Tomato Vinaigrette
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Tomatoes & Garlic: Toss cherry tomatoes and garlic with olive oil and maple syrup. Roast on a baking sheet for 30 minutes until blistered and caramelized.
- Cool Slightly: Let them rest for 5 minutes before blending.
- Blend: In a blender or food processor, add roasted tomatoes, garlic, basil, Dijon, salt, pepper, and (optional) vinegar. Blend until smooth.
- Adjust: Taste and adjust seasoning with more vinegar, salt, or honey if needed.
Expert Tips for Success
Roast the tomatoes until blistered for maximum depth of flavor.
For a chunky vinaigrette, pulse instead of blending fully.
Strain through a sieve for a smoother, restaurant-style finish.
Serve at room temperature—the flavors bloom more than when cold.
How to Store Tomato Vinaigrette
- Refrigerator: Store in an airtight container or mason jar for up to 1 week. Shake before using.
- Freezer: Freeze in ice cube trays for single-serve portions. Perfect for quick weeknight dinners.
- Make Ahead: Roast the tomatoes and garlic in advance, then blend just before serving for the freshest flavor.
FAQ
Other Salad Dressings You’ll Love
- Homemade Feta Salad Dressing
- Summer Herb Salad Dressing
- Creamy Honey Lime Salad Dressing
- Creamy Yogurt Salad Dressing
Final Thoughts
This roasted tomato vinaigrette recipe is truly one of those sauces you’ll want to keep on hand at all times. It’s tested until perfect—balanced, versatile, and easy to adapt with whatever fresh herbs or vinegars you have in the kitchen. Whether you drizzle it over a fresh green salad, spoon it on grilled steak, or toss it with pasta, it delivers bold, garden-fresh flavor in every bite.
So next time you’re staring at a bowl of end-of-summer tomatoes, don’t let them go to waste—turn them into this irresistible roasted tomato vinaigrette.
Roasted Tomato Vinaigrette Recipe
Use as a salad dressing, drizzle over grilled meats, spoon onto roasted vegetables, or toss with pasta.
Ingredients
- 3 cups cherry tomatoes (or other ripe tomatoes)
- 4–6 garlic cloves, peeled
- 6 tbsp extra virgin olive oil
- 1 tbsp maple syrup or honey
- 2 tbsp fresh basil (or parsley, cilantro, dill)
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- (Optional) splash of red wine vinegar for extra tang
Instructions
- Preheat oven to 400°F (200°C).
- Place tomatoes and garlic in a baking dish. Drizzle with olive oil and maple syrup, then toss to coat.
- Roast for 30 minutes, until tomatoes are blistered and garlic is soft.
- Let roasted tomatoes and garlic cool for 5 minutes.
- Transfer roasted mixture to a blender or food processor. Add fresh basil, Dijon mustard, salt, pepper, and optional vinegar. Blend until smooth or pulse for a chunkier vinaigrette.
- Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
Notes
Storage
- Refrigerator: Store in an airtight container for up to 1 week. Shake before using.
- Freezer: Freeze in ice cube trays for single servings, up to 3 months.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
