PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Oaxacan Tomato Shallot

Independent adaptation of a publicly published Alice Waters recipe. Not affiliated with, sponsored by, or endorsed by Alice Waters.

Alice Waters's Oaxacan Tomato Shallot, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 120 ml
Red Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Shallot — 1 finely diced
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Garlic — 1 clove smashed
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — a little (2 g)

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Shallot, Garlic, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.

Originally published as Tomato Shallot Vinaigrette.

Adapted from a Alice Waters recipe (Alice Waters / TODAY (heirloom tomato salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alice Waters / TODAY (heirloom tomato salad) (published as “Tomato Shallot Vinaigrette”). Full citation lives in Provenance.

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