Roasted Tomato Vinaigrette
Soon and slowly, bright orange carrots, small heads of lettuce, onions, and the first round of plump tomatoes will be ready to pick and eat. I’m eager for glass cups filled with ice-cold homemade lemonade with beads of water collecting and dripping down the sides. Planting a garden has been an annual ritual in our family for many years. Some years, it’s large enough to feed a small army; others, just a few tomato plants satisfy our desire for fresh produce.
This is a refreshing recipe to create a spring salad using early garden ingredients. Tomato powder is traditionally used when seasonally produce is nowhere in sight, but I like to utilize tomato powder all year long. It provides a boost of concentrated tomato flavor to farm fresh dishes. This tomato vinaigrette is bright and bold, and the addition of gorgonzola adds a creamy texture.
Roasted Tomato Vinaigrette Recipe
Yields 4 servingsIngredients:
- 2 heirloom tomatoes, halved
- 1 Tablespoon tomato powder
- 2 medium shallots, peeled and quartered
- 2 Tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- ¾ cup crumbled gorgonzola cheese
- ¾ cup olive oil
- 1 Tablespoon thai ginger salt
- 1½ teaspoons guajillo chile powder
Directions:
Preheat the oven to 425ºF. Brush the tomatoes and shallots with olive oil. Roast them on a rimmed baking sheet for about 30 minutes, until they’re softened and lightly browned. Transfer them to a blender and let them cool completely. In the meantime, add the vinegar, tomato powder, guajillo chile powder, thai ginger salt, and mustard to the blender. Puree until nearly smooth. Gradually add the ¾ cup of olive oil, and blend until incorporated.
Arrange the lettuce wedge on plates and drizzle the tomato vinaigrette on top. Serve with bacon, diced tomato, a just little bit more of that creamy gorgonzola cheese. 😉 Enjoy!
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