blend · vinaigrette
NATIONAL AWARD WINNERPrep 10 minSaffronworks Tomato
Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Tomato — 1 lb heirloom tomatoes (454 g)
- Cherry Tomato — ½ lb sungold cherry tomatoes (227 g)
- Garlic — 1 clove garlic
- Olive Oil — ⅓ cup EVOO (80 ml)
- Red Wine Vinegar — ¼ cup red wine vinegar (60 ml)
- Honey — 1 tsp honey (5 ml)
- Salt — Salt 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
Saffronworks Tomato 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:
2 kitchens · 3 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Tomato Vinaigrette.
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 Stephanie Izard / stephanieizard.com (published as “Tomato Vinaigrette”). Full citation lives in Provenance.