Hot Tomato Vinaigrette Recipe

Name: Hot Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup finely chopped shallot; 1 garlic clove, peeled, crushed and chopped; 5 tablespoons extra-virgin olive oil, divided; 2 cups broth (either vegetable or chicken); 4 ripe roma tomatoes, seeded and chopped; 1 fresh thyme sprig; 2 tablespoons lemon juice; 4 tablespoons butter; 2 tablespoons balsamic vinegar; 2 tablespoons red wine vinegar; salt and pepper, to taste

Servings: persons

¼ cup finely chopped shallot
1 garlic clove, peeled, crushed and chopped
5 tablespoons extra-virgin olive oil, divided
2 cups broth (either vegetable or chicken)
4 ripe roma tomatoes, seeded and chopped
1 fresh thyme sprig
2 tablespoons lemon juice
4 tablespoons butter
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
salt and pepper, to taste

1
In a skillet, saute the shallot and garlic in 1 tablespoon of the olive oil over medium-low heat.
2
Add the broth and simmer until liquid has reduced to 1/2 cup.
3
Add the tomatoes and thyme sprig to skillet and cook until liquid from tomatoes has mostly reduced and thickened a bit.
4
Meanwhile, heat the lemon juice with 1 tablespoon water, then whisk in the butter.
5
Scrape tomato mixture into a blender jar.
6
Add the vinegars and blend briefly, just to puree tomatoes.
7
Scrape tomato mixture into a small bowl, then whisk in butter mixture and remaining 4 tablespoons olive oil.
8
Adjust seasonings by adding additional vinegar, olive oil, a bit of butter and the salt and pepper, to taste.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¼ cup finely chopped shallot, 1 garlic clove, peeled, crushed and chopped, 5 tablespoons extra-virgin olive oil, divided, 2 cups broth (either vegetable or chicken), and more.

Yes, Hot Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hot Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions