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Out of all the tomato varieties, I think cherry tomatoes are my favorite. They pack all that fresh tomato flavor, without the extra pulp that comes from larger tomatoes. I love roasting cherry tomatoes to add to pasta, or in this case, blend into tomato vinaigrette.
My cherry tomato vinaigrette is bursting with flavorful tomatoes and herbs, and perfectly balanced between sweet and tart. The secret to balancing this vinaigrette is roasting cherry tomatoes at the perfect temperature.
What temperature should I roast cherry tomatoes?
I like to roast cherry tomatoes at 300 degrees Fahrenheit. This is a good middle ground between confit cooking and roasting.
Confit simply means cooking food in fat. You hear about it more with meat; however, vegetables can benefit from this technique as well.
Roasting will result in tomatoes that are more sweet and retain less of their natural flavor, while confit will result in the opposite – more natural flavor and not overly sweet.
So for a tomato vinaigrette that isn’t sweet like candy, roast your tomatoes low and slow.
After roasting the cherry tomatoes in olive oil, garlic, and basil, they get a quick spin in the blender with some white wine vinegar. Because of the pectin in tomatoes, the dressing will be thicker than your typical vinaigrette.
The end result is a creamy, fresh vinaigrette that can be used in multiple different dishes.
- It’s a quick, make ahead dressing for a side salad paired with light lemon & olive oil pasta.
- Spread it on a turkey sandwich with a slice of pepperjack cheese and a handful of arugula.
- Make it for a dip for my grilled cheese sandwich with 5 cheeses or squash blossoms with herbed ricotta.
- Use it as a sauce for fresh cavatelli or in your favorite pasta salad.
Give this recipe a try and let me know what you think in the comments!
Cherry tomatoes are slow roasted with garlic & olive oil, then blended with white wine vinegar & herbs for a simple tomato vinaigrette perfect for salads, pasta, or sandwiches.
- 16 oz cherry tomatoes
- 3 garlic cloves, smashed
- ¾ cup extra virgin olive oil
- ¼ cup + 1 tbsp white wine vinegar
- ¼ cup fresh basil, loosely packed + 5–6 additional leaves
- 2 tbsp chopped chives
- ½ tsp kosher salt
- ¼ tsp crushed red pepper flakes
- Preheat the oven to 300 degrees Fahrenheit.
- In an oven-safe dish, combine cherry tomatoes, smashed garlic, ½ cup extra virgin olive oil, and ¼ cup loosely packed basil. Toss to lightly coat, and roast for 1 hour, rotating the dish halfway through cooking.
- Remove the tomatoes from the oven and let cool for 10 minutes.
- Combine roasted tomatoes, garlic, basil, and olive oil in a blender with the remaining ingredients (*see note). Blend on high until well combined.
- Store in an airtight container in the fridge for up to 1 week.
- Don’t forget to include the ¼ cup of olive oil that was not used in roasting the tomatoes.
- Category: Salads & Dressings
- Cuisine: American
Keywords: Cherry tomatoes, roasted tomatoes, roasted cherry tomatoes, garlic, olive oil, basil, chives, vinaigrette, salad dressing, pasta sauce