PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Saffronlane Tomato-Juice

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Tomato Juice 60 ml, Olive Oil 120 ml, Salt 10 ml, Sugar 3 ml
Tomato Juice 60 mlOlive Oil 120 mlSalt 10 mlSugar 3 ml

Ingredients

  • Tomato Juice — ¼ cup strained fresh tomato juice (from ~3 lb tomatoes) (60 ml)
  • Olive Oil — ½ cup finishing-quality EVOO (120 ml)
  • Salt — 2 tsp kosher salt (10 ml)
  • Sugar — ½ tsp sugar (+ more to taste)

Method

  1. Pour to the lines in order (bottom → top): Tomato Juice, Olive Oil, Salt, Sugar.
  2. Add finishing notes: Salt.
  3. 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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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Tomato-Juice Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / PBS I'll Have What Phil's Having).

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FAQ

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 Nancy Silverton / PBS I'll Have What Phil's Having (published as “Tomato-Juice Vinaigrette”). Full citation lives in Provenance.

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