PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Roasted Tomato Vinaigrette

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

Tom Colicchio's Roasted Tomato Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Tomato 60 ml, Red Wine Vinegar 30 ml, Olive Oil 120 ml
Tomato 60 mlRed Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Tomato — 2 roasted halves (120 g)
  • Tomato — 1/4 cup roasted tomato juices (60 ml)
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Salt — to taste
  • Pepper — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Roasted Tomato Vinaigrette 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:

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Provenance

New American chef and Craft founder; James Beard Outstanding Chef with historical Michelin association in New York.

Adapted from a Tom Colicchio recipe (Tom Colicchio / Food & Wine).

More from this kitchen

FAQ

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 Tom Colicchio / Food & Wine (published as “Roasted Tomato Vinaigrette”). Full citation lives in Provenance.

Companion jar