PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cinderpass Tomato

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

Tomato from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 109 ml, White Wine Vinegar 25 ml, Ketchup 30 ml
Olive Oil 109 mlWhite Wine Vinegar 25 mlKetchup 30 ml

Ingredients

  • Olive Oil — 100g of olive oil, premium quality
  • White Wine Vinegar — 25g of tomato vinegar
  • Ketchup — 35g of ketchup, homemade is best
  • Sugar — 3g of sugar
  • Salt — 2g of salt

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, White Wine Vinegar, Ketchup.
  2. Add finishing notes: Sugar, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

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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.

4 kitchens · 5 stars · 3 national awards

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Provenance

Russell Bateman works in Modern British / garden-driven at Pétrus; credentials include Michelin 1* (Pétrus, London; head chef 2018–2020).

Originally published as Tomato Vinaigrette.

Adapted from a Russell Bateman recipe (Russell Bateman / Great British Chefs (walled garden salad)).

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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 Russell Bateman / Great British Chefs (walled garden salad) (published as “Tomato Vinaigrette”). Full citation lives in Provenance.

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