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Tomato Vinaigrette Recipes
Who doesn t like a rich well flavored vinaigrette This roasted tomato dressing may seem to be a wonderfully complex vinaigrette but uses a secret ingredient that saves you the tedious task of slow roasting Roma tomatoes to get that concentrated caramelized and
Roasted Tomato And Balsamic Vinaigrette
GETTING READY 1 In a screw top jar prepare the dressing by putting all the ingredients dor dressing and shaking them well. 2 Cut the halves from melon and remove the seeds. 3 With a melon bailer scool balls out of melon flesh or cut the melon into cubes and
Melon Tomato and Kiwi Vinaigrette
GETTING READY 1. Start by coring the tomatoes and cutting them into thick slices also prepare a charcoal wood or gas grill or preheat a broiler MAKING 2. Lay the tomato slices and brush both the sides with oil and season with pepper 3. On a heavy bottomed
Swordfish with Charred Tomato Vinaigrette
GETTING READY 1 Preheat the oven to 500 . 2 In a large bowl add zucchini summer squash and red peppers. 3 Pour over 1 4 cup olive oil to toss well. MAKING 4 In a large rimmed baking sheet or jelly roll pan spread all vegetables in a single layer. 5 Place the
Roasted Vegetables With Vinaigrette
GETTING READY 1 Preheat the broiler. 2 Coarsely chop the tomatoes. 3 Line a broiler pan with double thickness of aluminium foil. MAKING 4 In a bowl place together the oil vinegar coriander and garlic and beat well to mix. 5 Add the tomatoes and pepper to the
Broiled Fish on Cold Tomato Vinaigrette
MAKING 1 In a bowl put the tomatoes. 2 Generously sprinkle with parsley. 3 In another bowl combine the garlic oil vinegar salt dill and pepper. 4 Mix well. 5 Drizzle the mixture over tomatoes and parsley. 6 Cover and place in the refrigerator. 7 Allow to chill
1. Rinse clams under cold water drain. Place clams in large pan with wine cover bring to boil simmer about 5 minutes or until shells open discard any that do not open. 2. Meanwhile heat oiled large pan cook red onion and garlic over medium heat until lightly
Clams With Tomato Vinaigrette
MAKING 1 In a container or shaker add vinegar snipped tomatoes oil water oregano or tarragon mustard and sugar. 2 Seal the container shaker and shake mix it well. 3 Keep it stored in the refrigerator for up a week. SERVING 4 Ensure the mixture is shaken well
Sun Dried Tomato Vinaigrette
If using small tomatoes cut off stem ends. Arrange tomatoes in baking dish 8x8x2 inches. In tightly covered jar shake oil vinegar oregano salt pepper mustard and garlic pour over tomatoes. Cover chill 2 to 3 hours spooning dressing over tomatoes occasionally.
Alternate layers of tomato cucumber and onion rings in a shallow dish. Combine the remaining ingredients. Pour over vegetables cover and refrigerate 12 hours. Spoon vegetables onto shredded lettuce and sprinkle with snipped parsley.
Wash and dry the tomatoes and pare away the cores. Peel them if desired and cut them into fairly thick slices. Arrange them on a serving dish and sprinkle liberally with salt and pepper. Scatter the onions and parsley over the tomatoes and sprinkle with
Arrange tomato slices in 8 x 8 x 2 inch baking dish. Combine next 7 ingredients spoon over tomatoes. Cover chill for at least 2 hours. Spoon dressing over tomatoes occasionally. Arrange tomato slices in lettuce cups sprinkle with green onion and parsley.
Slice tomatoes place in a serving bowl. Sprinkle with 1 4 cup plus 2 tablespoons parsley. Combine next 6 ingredients in a jar cover tightly and shake vigorously. Pour over tomatoes. Chill 3 hours. Sprinkle with additional parsley if desired.
Tomatoes & Basil Vinaigrette
Combine the olive oil vinegar tomatoes parsley garlic cayenne and salt in a jar. Cover and shake well. Marinate at room temperature for an hour or more. Shake the vinaigrette again and pour it over the cauliflower. Marinate in the refrigerator for a few hours
Cauliflower With Sun Dried Tomatoes And Garlic Vinaigrette Appetizer
Combine vinegars olive oil and sugar in a small bowl stir with a wire whisk until well blended. Set aside. Place chopped tomatoes onions and remaining ingredients in a large bowl. Gently stir in vinegar mixture.
Chunky Tomato Vinaigrette
MAKING 1. In serving dish arrange tomatoes after slicing them thinly. 2. Mix capers olives and parsley well with French dressing. SERVING 3. Pour over tomatoes and let it marinate for 30 minutes before serving.
Cut each tomato into 3 or 4 slices arrange slices in baking dish 13 1 2 x 9 x 2 inches. Pour salad dressing over tomatoes and sprinkle with onion and parsley flakes. Cover and refrigerate at least 2 hours. Place lettuce cup on each salad plate arrange 2 or 3
Combine sun dried tomatoes and 2 cups boiling water in a bowl let stand 20 minutes. Drain. Place sun dried tomatoes 3 4 cup water and remaining ingredients in a food processor or blender cover and process until smooth.
Sun Dried Tomato Vinaigrette
Arrange tomato slices on 4 serving plates. Combine water oil vinegar salt basil and pepper in a bowl or jar. Stir to completely blend. Sprinkle tomato slices with dressing. Garnish with chive.
1 Using a long handled fork roast each tomato over an open flame turning frequently for 2 minutes or until charred all over or preheat the broiler setting the rack 6 inches from the heat. Place the tomatoes on a broiler pan and broil for 2 to 3 minutes turning
Roasted Tomato Vinaigrette
1. Combine first 9 ingredients in an 11 x 7 inch baking dish stir well. Add tomato slices turning to coat. Cover let stand at room temperature at least 30 minutes. Serve tomato slices on lettuce lined salad plates if desired.
1. Empty tomatoes into a shallow pan carefully lift out tomatoes and place in a serving dish or individual bowls. Use juice in soup or stew. 2. Mix vinegar with your favorite no calorie sweetener using the equivalent of 1 1 2 teaspoons sugar in a cup. Spoon
Wash and slice tomatoes. Place in layers in a salad bowl sprinkling each layer with onion basil and parsley. Pour French dressing over salad and marinate for 2 hours before serving.
1. When the roasted tomatoes are cool enough to handle peel off the skins quarter and remove the seeds. You should have about 1 2 cups. 2. Place the tomatoes and remaining ingredients in a food processor. Process for 3 minutes or until smooth refrigerate until
Roasted Tomato Vinaigrette
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