shake · vinaigrette
★★★ KITCHENPrep 5 minClaypier Tomatenvinaigrette
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Tomato — 10 frische Tomatenfilets
- Sun-Dried Tomato — 10 getrocknete Tomatenfilets
- Shallot — ½ Schalotte
- Red Wine Vinegar — 1 EL Rotweinessig (15 ml)
- Chili Oil — 1 EL Chiliöl (15 ml)
- Olive Oil — 1 EL Olivenöl (15 ml)
- Salt — Salz (2 g)
- Pepper — Pfeffer (0.5 g)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Chili Oil, Olive Oil.
- Add finishing notes: Tomato, Sun-Dried Tomato, Shallot, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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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First run is small.
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Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Tomatenvinaigrette.
More from this kitchenFAQ
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 Andreas Caminada / Falstaff CH (Zucchiniblüten) (published as “Tomatenvinaigrette”). Full citation lives in Provenance.