Do you have a really good basic tomato vinaigrette to share?

2 years ago

When tomato vinaigrette was in, I didn't much care for it. Recently, a restaurant Mr. Picky likes has been serving a really good tomato vinaigrette, but I can't figure out what's in it. I've read through so many recipes, but they all have a twist: There's spicy, garlicy, basil heavy, maple syrup, honey, roasted, grilled, etc., etc., etc. The good stuff isn't any of that. Maybe a little garlic, maybe a pinch of sugar, but none of these flavors. Tomatoes, a good oil, not EVOO, vinegar (perhaps red wine vinegar), pepper, salt. It's pinker than redder. Maybe a thickener. Maybe some herbs.

So, I can put all those yeses together, but I don't know how to handle the tomatoes! Is it as simple as skins and seeds off? Does it need an emulsifier? Which? Would sherry vinegar be better? I'm baffled. I make up sauces and dressings all the time, but I can't quite conceptualize this....though trying to explain it to y'all has clarified it some.

Do you have a favorite, love it, tomato vinaigrette recipe? Any other advice and pointers?

Thank-you!

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Comments (4)

Islay Corbel
2 years ago
last modified: 2 years ago
I have a moulinex contraption that slices and grates and also has a whizzo thing for mushing up tomatoes and separating the skins out. To that, I add whatever I fancy at the time. Try rubbing tomatoes on a grater like the Spanish do and use that as a base. Deffo oil - i like a balsamic vinegar with tomatoes, chives and basil... a little garlic, but just a hint....https://www.youtube.com/watch?v=9PI03-91zZg

Perhaps it's not what you're looking for.
plllog thanked Islay Corbel
sleevendog (5a NY 6aNYC NL CA)
2 years ago
About 15 yrs ago i attended a catered luncheon. For about 75 or so people. Very high end. Long table. Trays of a couple dozen 4 bite sanwiches. Good quality ingredients. Various breads. Then various salads with a half dozen classic wine carafs along the way. An excellent homemade dressing i thought was vichyssoise. A co-worker thought it was a Mexican style salsa...(no chips in sight), more wet pureed than chunky. Not creamy and very pink.

Like this...

When i went back for more with a drink cup, I asked. (they were constantly refreshing the table so those late in line had a fresh abundance of food)

They gave me the recipe, aprox. Their most requested dressing but it is actually a cold soup recipe. So simple. Cuisinart. TBsp lemon juice with a bit of zest. tSp dijon. tBsp olive oil. Blend to emulsify. One 6-8 ounce fresh tomato, skin removed by a quick blanch.

Quartered.(about 3/4 cup-0ne cup. 2-3 tBsp red wine vinegar. 1-2 tBsp minced shallot. 1/2 cup of seedless watermelon chunks... Bingo.

Salt and pepper to taste. (after resting in fridge an hour). Any herb on hand that sounds good.

*this does not keep well at all. If any left over i freeze in my mini silicone ice cube tray.

But i usually just drink the extra. 😁

*we don't mind the tomato pulp and seed.

*i don't measure but a good place to start to taste and adjust how you like it.

I have come across this near exact recipe on the FoodNetwork a couple times in the last year or so. Zakarian froze his tomato, then grated. Michael Simon, cooking at home,... like us, does not care for oily dressings.

*i rarely have a baby watermelon so not necessarily needed. (i have one now for next weekend party).

I've used a small apple, a slice of mango, a half a pear, a half stalk of rhubard...
plllog thanked sleevendog (5a NY 6aNYC NL CA)
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sleevendog (5a NY 6aNYC NL CA)
2 years ago
last modified: 2 years ago
Oh, holidays i add a handful of fresh frozen cranberries and always have cherry tomatoes in the freezer i don't bother with the seeds or skin. Half thawed and icy make a nice chilled salad dressing.
plllog thanked sleevendog (5a NY 6aNYC NL CA)
plllog
Original Author
2 years ago
last modified: 2 years ago
Sleevendog, That sounds really good! Thanks!

IC, that was supposed to be an ad for your gadget, right? Not a video recipe? Apparently, Moulinex doesn't trade here. I have a lovely little hand crank gizmo that does similar thing as the regular cones, but the extractor on the Moulinex is genious! My juicer will do that, but only on larger batches, and I don't know if tomato seeds are big enough to be diverted, though easy enough to strain. Not implying that I was looking to buy one—just admiring. A number of years ago I invested in a set of top notch strainers, though I daresay we'd be fine with the seeds in. Your tomatoes and balsamic sounds delicious, but will probably make me cough. ;)

Do you have a really good basic tomato vinaigrette to share?

Comments (4)

Islay Corbel

sleevendog (5a NY 6aNYC NL CA)

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sleevendog (5a NY 6aNYC NL CA)

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Do you have a really good basic tomato vinaigrette to share?

Comments (4)

Islay Corbel

sleevendog (5a NY 6aNYC NL CA)

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sleevendog (5a NY 6aNYC NL CA)

plllogOriginal Author

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plllog
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