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Roasted tomato salad dressing is a wonderful summer dressing to use on salads, pasta, grilled veggies, and more.
I enjoy making my own salad dressings, which might be an odd thing to say.
The fact is, when you make dressing at home it opens up a world of possibility. There’s a lot more you can do than a basic vinaigrette if you just look past what is gathering dust in your spice cabinet.
Fruit dressings are a favorite, such as my blueberry vinaigrette or my strawberry poppy seed dressing. They’re both excellent on a salad topped with chicken and seasonal veggies, or steak and goat cheese.
The other fruit I like making dressing from is tomatoes. Roasting them brings out their natural sweetness, making this roasted tomato salad dressing a sweet-savory concoction that you’ll love to use on all sorts of dishes.
Roasting is possibly the best method for cooking food — at least, that’s my opinion. We roast all year long, no matter the temperature, because we love how to produces succulent chicken, tender potatoes, and perfectly caramelized vegetables.
Plus, roasting is incredibly easy and requires very minimal work on your part. Simply chop up your ingredients, toss with some oil, salt, and pepper, and spread on a baking sheet. The oven does the rest.
I roast tomatoes with the skin on, as the tomatoes will be pulverized in the processor after cooking anyway. However, some prefer to remove the skin before cooking. If you are in that boat, it’s very easy to learn how to peel tomatoes.
Using a paring knife, score an X on the bottom of the tomato, then drop the tomato into boiling water for a minute. You should see the skin start to come apart slightly. Remove the tomato from the boiling water and place into an ice bath. Once cooled, the skins should peel off easily.
Tip: You can save the skins and dehydrate them, then pulverize for a fantastic tomato powder.
Tomato salad dressing
While the roasted tomatoes give a lot of flavor on their own, adding aromatics will give extra oomph to your dressing. Shallots are my go-to, as they are sort of a middle ground between garlic and onions.
If you have fresh herbs available, add some! I have an herb bed just outside my kitchen and love how convenient it is to pop out there and cut rosemary, oregano, chives, and more.
I use French thyme here. I love how it tastes, and after roasting with the tomatoes the leaves come off the stem easily.
Once everything is roasted and the tomatoes are falling apart, let cool before blending. Then, add red wine vinegar and blitz to completely emulsify. You can use white wine vinegar or apple cider vinegar if you don’t have red wine vinegar on hand.
If your salad dressing seems a bit thick, add water, a little bit at a time, until the desired consistency is achieved. This will depend a lot on the tomatoes you are using, as some are more dense than others.
Roasted tomato salad dressing will keep in the fridge for at least a week. I have a glass cruet with stopper for this, but a glass jar with a lid will work just fine! You might find that you’ll need to give it a quick stir before adding to your salad, if the dressing has separated a bit.
Roasted Tomato Salad Dressing
- 1 pound tomatoes
- 2 cloves garlic, chopped
- 1 shallot, peeled and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Cracked black pepper
- 2 sprigs fresh thyme
- 2 tablespoons red wine vinegar
- Preheat oven to 300°F.
- Quarter tomatoes and place onto a rimmed baking sheet. Add garlic and shallot, and drizzle with olive oil. Toss to combine. Sprinkle on salt and pepper, then place thyme on top of tomatoes. Roast for 1 hour.
- Let cool. Remove thyme leaves from stems, discard stems, then dump roasted ingredients into a blender or food processor and blend. Add red wine vinegar and blend again until smooth. Taste and adjust seasoning if needed.