One of my favorite condiments is a tomato vinaigrette recipe from Alison Roman. It appeared in Bon Appétit some time ago. Long enough ago that I basically consider this recipe my own. These days I follow the original recipe only loosely and adapt it as my pantry dictates. Sometimes I add capers, sometimes I add or subtract herbs, sometimes I add garlic. You get the idea. This version features roasted cherry tomatoes.
This vinaigrette is best if used within an hour of adding the tomatoes to the vinegar mixture.
- 1 pint whole cherry or grape tomatoes
- 3/4 cup olive oil (divided)
- 2 teaspoon kosher salt (divided)
- ½ cup balsamic vinegar
- ½ teaspoon freshly cracked black pepper
Preheat the oven to 400 degrees F.
In a medium bowl toss the tomatoes with 2 tablespoons olive oil and 1 teaspoon salt. When well-coated spread them out onto a parchment-lined baking sheet. Roast in the heated oven until they begin to get a little dimpled and just beginning to color, about 15 minutes. Remove from oven.
Meanwhile, in a medium bowl, combine vinegar, remaining olive oil, the remaining salt, and the black pepper. Add the roasted tomatoes and gently toss to combine. Set aside until ready to use.