Blistered Tomato Dressing
Published July 14, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
- 1shallot, peeled and minced
- 2tablespoons sherry vinegar, plus more to taste
- ½teaspoon red-pepper flakes (optional)
- ½teaspoon kosher salt (Diamond Crystal), plus more to taste
- ¼teaspoon black pepper
- ¼cup extra-virgin olive oil
Nutritional analysis per serving (4 servings)
152 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 243 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- Step 2
When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Step 3
Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
Private Notes
Comments
I have made something similar when tomatoes are in abundance. I cut the tomatoes up into smaller pieces. Add a bit of onion, garlic, red peppers, basil and oregano. I cook it in a frying pan slowly for several hours. Then I dump it all into a Ninja blender and blend. It comes out a thick, smooth sauce. It's slightly sweet, which is a twist on typical tomato sauce. But it's great on Bow ties. It's a nice change from tangier sauces.
Made as directed with grape tomatoes and served over a salad of bok choy and cooked spelt berries. I let the salad sit for about an hour prior to serving so it soaked up the flavors of the vinaigrette and tenderized the bok choy.
I absolutely loved this. So easy. Used my stick blender for a coarse blend..added some grated garlic. This morning I had it on toasted sourdough, with anchovies, haloumi and basil. Excellent.
This was so delicious! Next time I will cut back on the shallot (the one I had was large). I added more vinegar, salt and olive oil to tone down the onion taste and added 1/2 tsp on honey. I drizzled it on a Cretan salad and can’t wait to put it on everything from pasta to a sandwich with toasted bread. Yum!
Wow, absolutely delicious! I had it over a simple grain salad and it made the meal. If this isn’t in your “sauce library,” add it!!
Love it! Added it to a bowl of roasted broccoli, mushrooms, tofu and shredded carrots. So much flavor and have shared this recipe with everyone I know.