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Roasted Tomato Balsamic Vinaigrette

Chef John

"I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked."
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10 m servings 125 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

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

Nutrition Facts

Per Serving: 125 calories; 13.7 g fat; 0.9 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 52 mg sodium. Full nutrition

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Read all reviews 7
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This dressing has a deep, rich tomato flavor and just the right amount of tang from the vinegars. I have an abundance of fresh basil now, so I did add a little chopped basil to the vinaigrette....

Pretty easy to make with first class ingredients. I love the roasted tomato paste and never thought about using it in a salad dressing. It works perfectly!!

I had never heard of double concentrated tomato paste before, but while I was shopping the other day, sure enough, there it was on the top shelf. (It's sold by the tube, and the tube is in a box...

i live on a ranch and use what i grow--i roasted the pear tomatoes--for vinegar i used balsamic and vinegar i made from blanc du bois wine grapes--i had german brown mustard----please don't make...

Very tasty dressing only thing is I would recommend doubling maybe even tripling the recipe. You only get maybe less then a quarter cup of dressing if you follow the recipe as is.

This is great! Will be serving a side garden salad on Thanksgiving and this will be the dressing!

This dressing was really good. I served it atop my Butterhead lettuce. Yum!