No reviews available
Sungold Tomato Vinaigrette
© Sneh Roy

Sungold Tomato Vinaigrette

  • SERVINGS: 1 cup

This umami-rich dressing is best made with local, ripe tomatoes. If your tomatoes are less than perfect, roast them for 30 minutes in a 350° oven until tender and lightly browned or add 1/4 teaspoon of sugar to the dressing to help balance the flavors.


  1. 1 cup Sungold or other sweet cherry or grape tomatoes
  2. 3 tablespoons extra-virgin olive oil
  3. 2 tablespoons minced tarragon
  4. 1 tablespoon red wine vinegar
  5. 1 tablespoon water
  6. Salt
  7. Freshly ground black pepper
  1. In a blender, combine the tomatoes, olive oil, tarragon, vinegar and water. Season with salt and pepper. Transfer to a jar or bottle and serve or refrigerate.
Make Ahead
The dressing can be refrigerated for up to 3 days. Shake or whisk to re-emulsify.
One Serving: (2 tablespoons) 50 cal, 5.3 gm fat, .08 gm sat fat, 1 gm carb, 0 fiber, 0.3 gm protein. Tips: Substitute cubed watermelon for half the tomatoes for a slightly sweet dressing that pairs well with salads featuring shaved red onion, olives and feta. Serve warm as a sauce for grilled beef or pork. Use as a marinade for sliced fresh mozzarella. Top with torn tarragon leaves just before serving.