Tomato Vinaigrette

Name: Tomato Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 2½ cups (600 ml)
Cuisine: Mediterranean
Ingredients: about 5 tomatoes (720 g) Tomato; about ½ clove (3 g) Garlic; about 1½ shallots (50 g) Shallot; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 20 tsp sherry vinegar (100 ml) Sherry Vinegar; ⅓ cup (77 ml) Olive Oil; about ¾ bunch (25 g) Basil; to taste Salt; to taste Pepper

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

DRESSING · SMOKED SALMON & CHERRY TOMATOES

A dressing for smoked salmon & cherry tomatoes.

Martín Berasategui's tomato vinaigrette for smoked fish.

On the jar

VINAIGRETTE

Method: blend
Yield: about 2½ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlSherry Vinegar 100 mlOlive Oil 77 ml

Ingredients

Tomatoabout 5 tomatoes (720 g)
Garlicabout ½ clove (3 g)
Shallotabout 1½ shallots (50 g)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Sherry Vinegar20 tsp sherry vinegar (100 ml)
Olive Oil⅓ cup (77 ml)
Basilabout ¾ bunch (25 g)
Saltto taste
Pepperto taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Tomato Vinaigrette wants a blender. Make it from this page.

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

3 kitchens · 7 stars · 2 national awards

Cockle Vinaigrette★★★ KITCHENOn the jar: COCKLE
Honey Vinaigrette-Cider-Mustard★★★ KITCHENOn the jar: VINAIGRETTE
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Basque chef with more Michelin stars than any other Spanish chef; his flagship in Lasarte-Oria has held three stars since 2001.

Originally published as Vinagreta de Tomate.

Adapted from a Martín Berasategui recipe (Martín Berasategui / EITB Robin Food).

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 Martín Berasategui / EITB Robin Food (published as “Vinagreta de Tomate”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar