Yes, you grill your tomatoes first and allow to cool before making the vinaigrette. But it is worth the work! You’ll also see recipes for “roasted” tomatoes – which is just throwing them in the oven to get a more earthy flavor.

Grilled Tomato-Rosemary Vinaigrette

Servings: 1 Cup sauce

Ingredients

  • 1 large tomato
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon granulated sugar
  • 1/2 cup olive oil
  • 1/4 cup fresh basil chopped
  • 1 teaspoon capers
  • salt and pepper

Instructions

  • Cut tomato in half and rub with olive oil, salt and pepper. Place on a white-hot grill and grill for a couple of minutes or until tomato is charred. Allow to cool and removed skin. Dice cooled tomato and place in a medium bowl.
  • To prepare vinaigrette, whisk tomato with next 3 ingredients. Slowly add oil while whisking. Whisk in tomato, basil and capers. Season with salt and pepper.

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