PANTRYFLEX

On the jar: Fennelway Roasted Tomato–orange

shake · vinaigrette

★★★ KITCHENPrep 5 min

Fennelway Roasted Tomato-Orange

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Orange Juice 960 ml, Sugar 120 ml, Olive Oil 120 ml, Balsamic 120 ml
Orange Juice 960 mlSugar 120 mlOlive Oil 120 mlBalsamic 120 ml

Ingredients

  • Orange Juice — 4 cups strained organic orange juice (960 ml)
  • Sugar — ½ cup sugar (120 ml)
  • Tomato — 5 Roma tomatoes, diced
  • Olive Oil — ½ cup olive oil (120 ml)
  • Balsamic — ½ cup balsamic (120 ml)
  • Salt — sea salt to taste

Method

  1. Pour to the lines in order (bottom → top): Orange Juice, Sugar, Olive Oil, Balsamic.
  2. Add finishing notes: Tomato, Salt.
  3. Cap the jar and shake until emulsified.

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Provenance

William Bradley. Contemporary French / Californian. Cited awards include: Michelin 3* (Addison, San Diego).

Originally published as Roasted Tomato–Orange Vinaigrette.

Adapted from a William Bradley recipe (William Bradley / San Diego Union-Tribune).

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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 William Bradley / San Diego Union-Tribune (published as “Roasted Tomato–Orange Vinaigrette”). Full citation lives in Provenance.

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