skip to Main Content
Rating
Tantillo Recipes
 12 ripe plum tomatoes
 2 tablespoons Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 4 fresh basil leaves, chopped
 1 teaspoon minced shallots
 Sea salt and freshly ground black pepper
 4 tablespoons Tantillo California Extra Virgin Olive Oil
 2 tablespoons Dijon mustard
1

Preheat the oven to 350 degrees. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon Tantillo California Extra Virgin Olive Oil, and the Dijon mustard.

2

Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put the mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.)

3

Transfer the mixture to afoot processor and puree. Add the Tantillo Balsamic Vinegar and basil and mix.

4

Season with salt and pepper to taste.

5

While mixing, slowly drizzle in the remaining 3 tablespoons Tantillo California Extra Virgin Olive Oil to form an emulsified mixture.

6

Refrigerate for up to 3 days.

Ingredients

 12 ripe plum tomatoes
 2 tablespoons Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 4 fresh basil leaves, chopped
 1 teaspoon minced shallots
 Sea salt and freshly ground black pepper
 4 tablespoons Tantillo California Extra Virgin Olive Oil
 2 tablespoons Dijon mustard

Directions

1

Preheat the oven to 350 degrees. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon Tantillo California Extra Virgin Olive Oil, and the Dijon mustard.

2

Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put the mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.)

3

Transfer the mixture to afoot processor and puree. Add the Tantillo Balsamic Vinegar and basil and mix.

4

Season with salt and pepper to taste.

5

While mixing, slowly drizzle in the remaining 3 tablespoons Tantillo California Extra Virgin Olive Oil to form an emulsified mixture.

6

Refrigerate for up to 3 days.

Roasted Tomato Vinaigrette
Back To Top

Take 15% Off Your Next Order!

Join our mailing list to receive the latest news and special offers from Tantillo Foods including our frequent sales to upgrade your pantry. We'll never spam you or share your information with third parties.

You are now subscribed. Use checkout code "signup15off" to take 15% & free shipping off your next order!