From Tom Colicchio's kitchen · Craft, New York
blend · vinaigrette
★ STARRED KITCHENRoasted Tomato Vinaigrette
From an award-winning kitchen
Ratio
TOMATO JUICES 60RED WINE VIN 30OLIVE OIL 120
Ingredients
- TOMATO120 g
- TOMATO JUICES60 ml
- RED WINE VIN30 ml
- OLIVE OIL120 ml
- SALT3 g
- PEPPER0.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.
Originally published as Roasted Tomato Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Tom Colicchio / Food & Wine (published as “Roasted Tomato Vinaigrette”). Full citation lives in Provenance.