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.

DRESSING · TOMATOES & GRILLED VEGETABLES

In the published recipe, this is the dressing for kombu-sesame-Yondu.

A bright dressing for salads and vegetables.

On the jar

ROASTED

Method: stove
Yield: about 3¾ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Water3/4 cup water (180 ml)
White Balsamic1/2 cup white balsamic vinegar (120 ml)
Sugar1/2 cup sugar (120 ml)
Kombu1 (12″×6″) piece kombu (~2½ oz) (70 g)
Tomato3 lbs beefsteak tomatoes (1360 g)
Lime Zest1 tsp lime zest (5 ml)
Lime Juice1/4 cup lime juice (60 ml)
Sesame Seed1/4 cup toasted white sesame seeds (60 ml)
Yondu1 tbsp Yondu sauce (15 ml)
Salt1½ 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.

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Companion jar

Roasted Tomato Vinaigrette wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
PonzuNATIONAL AWARD WINNEROn the jar: QUICK PONZU
Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Companion jar