Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette

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.

Roasted Tomato Vinaigrette 

Print This Recipe Total time Yield 4–6Published

This vinaigrette is best if used within an hour of adding the tomatoes to the vinegar mixture.

Roasted Tomato Vinaigrette


  • 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.