Olive oil being poured into a matte black baking dish filled with fresh cherry tomatoes and garlic.

Roasted Cherry Tomato Vinaigrette

  • Author: Niki
  • Prep Time: 10 minutes
  • Cook Time: 1 Hour
  • Total Time: 1 Hour 10 Minutes
  • Yield: 1.5 to 2 Cups 1x


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 + 56 additional leaves
  • 2 tbsp chopped chives
  • ½ tsp kosher salt
  • ¼ tsp crushed red pepper flakes


  1. Preheat the oven to 300 degrees Fahrenheit.
  2. 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.
  3. Remove the tomatoes from the oven and let cool for 10 minutes. 
  4. Combine roasted tomatoes, garlic, basil, and olive oil in a blender with the remaining ingredients (*see note). Blend on high until well combined. 
  5. 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