On the jar: Upland Vinagreta De Tomate
blend · vinaigrette
★★★ KITCHENPrep 10 minUpland Vinagreta de Tomate
Independent adaptation of a publicly published Martín Berasategui recipe. Not affiliated with, sponsored by, or endorsed by Martín Berasategui.
Vinagreta De Tomate from a three-star kitchen.
Ratio
Ingredients
- Tomato — 6 tomates en rama maduros
- Garlic — 1 diente
- Shallot — 2 chalotas
- Dijon Mustard — 1 sopera de mostaza de Dijón (15 ml)
- Sherry Vinegar — 10 cl. de vinagre de jerez (100 ml)
- Olive Oil — 70 g. virgen extra
- Basil — 2 tallos picados (25 gr.) (25 g)
- Salt — to taste
- Pepper — to 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.
Companion jar
Upland Vinagreta De Tomate 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
- Tidewater Cockle★★★ KITCHEN
- Lemondock Vinagreta Miel–sidra–mostaza★★★ KITCHEN
- Brooklyn Oregano★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
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 Martín Berasategui / EITB Robin Food (published as “Vinagreta de Tomate”). Full citation lives in Provenance.