Roasted Cherry Tomato Vinaigrette

Our 52 heirloom tomato plants are in their final days, but have heroically yielded hundreds of pounds of beautiful fruit this year.  A very triumphant relief, following the yield of six (yes, just six) tomatoes we got from the same number of plants last summer in the throws of the huge tomato blight.  We are still managing to gather buckets of red, orange, and golden cherry tomatoes almost daily, though are even a little tomatoed-out after weeks and weeks of eating nothing but.

This roasted tomato vinaigrette is one of our favorites, and so much so it was served over sliced local tomatoes at our wedding three Augusts ago, and printed on the back of the menu.  As the weather gets cooler, and I automatically start to crave autumn foods, this hanger-on recipe from summer works beautifully over sauteed hearty greens, the last of the zucchini and summer squash, grilled pork, chicken or fish, as a tangy base for a stew, as well as a dressing for a simple green salad.  I also love to can a few pints of it in our pressure canner to wake up meals, or dip crusty bread in, in the dreary days of winter.

Makes approximately 2 cups

Cherry Tomatoes, 3 cups
Garlic, 2 cloves, peeled
Thyme, 2 sprigs
Fresh Oregano Leaves, 1 tsp (or 1/3 tsp dried)
Olive Oil, 3 TBS, plus more to taste
Vinegar (Red Wine, Sherry, Balsamic), 2-3 tsp
Salt and Pepper, to taste

Heat the oven to 350 °F.

In a baking dish, combine whole cherry tomatoes with the garlic cloves, thyme, oregano, and olive oil. Add a pinch of salt and a few grinds of pepper. Mix well to evenly coat with the oil.

Bake until tomatoes are soft, but still hold their shape, approximately 30 minutes, depending on ripeness. Allow to cool. Carefully remove any thyme leaves from the stems that are still attached, and discard stems.

Put roasted tomatoes, garlic, herbs, and any juices from the dish into a blender. Puree. Add vinegar and pulse to combine. Taste and adjust salt or vinegar, if needed. Additional oil can be added if dressing feels too loose or too acidic.

3 responses to “Roasted Cherry Tomato Vinaigrette”

  1. […] this Roasted Cherry Tomato Vinaigrette, I posted […]

  2. […] devil to have that flavor available to me in more blustery months.  One of my favorite recipes is Roasted Cherry Tomato Vinaigrette, which can also be canned for use later on, and I made sure was on the menu at my wedding. […]

  3. JMe says:

    Just wondering how long the fresh version keeps in the fridge AND your canning times/pressure.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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