Roasted Tomato Vinaigrette
  • 1 pint cherry or grape tomatoes
  • ¾ cup extra-virgin olive oil
  • 2 teaspoons kosher salt, or more to taste
  • ½ cup balsamic vinegar
  • ½ teaspoon freshly ground black pepper, or more to taste
  1. Preheat the oven to 400°F.
  2. Spread the tomatoes in a single layer on a baking sheet and drizzle with 2 tablespoons of the oil; sprinkle with 1 teaspoon of the salt and roast until lightly dehydrated,12 to 15 minutes. Remove from the oven.
  3. Meanwhile, in a medium bowl, combine the vinegar, the remaining 10 tablespoons of oil, the remaining 1 teaspoon salt, and the pepper; add the roasted tomatoes and toss gently to combine. Let sit 10 minutes, then taste and adjust the seasoning, if necessary.
Recipe by The Taste SF at