Roasted Tomato Vinaigrette

Name: Roasted Tomato Vinaigrette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3¾ cups (900 ml)
Cuisine: Asian
Ingredients: 3/4 cup water (180 ml) Water; 1/2 cup white balsamic vinegar (120 ml) White Balsamic; 1/2 cup sugar (120 ml) Sugar; 1 (12″×6″) piece kombu (~2½ oz) (70 g) Kombu; 3 lbs beefsteak tomatoes (1360 g) Tomato; 1 tsp lime zest (5 ml) Lime Zest; 1/4 cup lime juice (60 ml) Lime Juice; 1/4 cup toasted white sesame seeds (60 ml) Sesame Seed; 1 tbsp Yondu sauce (15 ml) Yondu; 1½ tbsp kosher salt (22.5 ml) Salt

Independent adaptation of a publicly published Brady Ishiwata Williams recipe. Not affiliated with, sponsored by, or endorsed by Brady Ishiwata Williams.

Roasted Tomato from a national-award-winning chef.

Ratio

Water 180 mlWhite Balsamic 120 mlSugar 120 mlLime Zest 5 mlLime Juice 60 mlSesame Seed 60 ml

Ingredients

Water — 3/4 cup water (180 ml)
White Balsamic — 1/2 cup white balsamic vinegar (120 ml)
Sugar — 1/2 cup sugar (120 ml)
Kombu — 1 (12″×6″) piece kombu (~2½ oz) (70 g)
Tomato — 3 lbs beefsteak tomatoes (1360 g)
Lime Zest — 1 tsp lime zest (5 ml)
Lime Juice — 1/4 cup lime juice (60 ml)
Sesame Seed — 1/4 cup toasted white sesame seeds (60 ml)
Yondu — 1 tbsp Yondu sauce (15 ml)
Salt — 1½ tbsp kosher salt (22.5 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Brady Ishiwata Williams works in Japanese-Pacific Northwest; credentials include James Beard Best Chef: Northwest 2019; James Beard Rising Star Chef.

Adapted from a Brady Ishiwata Williams recipe (Brady Ishiwata Williams / Sunset (kombu-sesame-Yondu)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

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 Brady Ishiwata Williams / Sunset (kombu-sesame-Yondu) (published as “Roasted Tomato Vinaigrette”). Full citation lives in Provenance.