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My review
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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Ingredients
10 m servings 125 calsOriginal recipe yields 6 servings
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{{model.addEditText}} PrintNutrition 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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8/15/2016
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.
7/14/2015
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....
11/28/2015
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!!
11/8/2015
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...
8/7/2015
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...
11/22/2015
This is great! Will be serving a side garden salad on Thanksgiving and this will be the dressing!