This post may contain Affiliate Links. Please see my Disclaimer for more details.
This Sun-Dried Tomato Vinaigrette is a great topping for green salads, pasta, chicken, fish, and whatever you can think to put it on. In just a few minutes, you'll be enjoying it!
You can enjoy a few recipes with this vinaigrette: Grilled Squash, Air-Fried Green Tomatoes, Cajun Mushroom Pasta, Southern Green Beans, or Breakfast Bowl.
Latest Recipe Video:
Jump to:
What's the difference between a vinaigrette and dressing?
A vinaigrette is a salad dressing made by mixing oil, vinegar, and Dijon mustard, then adding herbs and spices for flavor. In contrast, dressings are usually creamier and can contain mayonnaise or yogurt. Vinaigrettes are generally lighter and healthier, while dressings may be more flavorful and richer in texture.
Sun-Dried Tomato Vinaigrette Ingredients
Here are the ingredients you'll need for this delicious homemade salad dressing.
Sun-Dried Tomato in Oil
Sun-dried tomatoes are super flavorful because they contain concentrated tomato flavor. Buying dried tomatoes in oil is great for preservation.
Sugar
I like to use a little bit of granulated sugar to heighten the tomatoes, natural sweetness.
Herbs and Spices
Nothing fancy here but kosher salt, black pepper, and red chili flakes.
Garlic
You'll need a couple of garlic cloves.
Lemon
I love using lemon zest and lemon juice to brighten the flavors.
Extra Virgin Olive Oil
It's the best quality olive oil on the market, and my go-to brand is Colvetia.
Parsley
Only use Italian flat-leaf parsley for maximum flavor!
Basil
A few basil leaves will add a gorgeous floral flavor.
Here are the ingredients you'll need to make the perfect waffles.
How to Make Sun-Dried Tomato Vinaigrette Recipe
It's easy to whip up a tomato vinaigrette at home. All you need is a few easy-to-find ingredients and a food processor.
Combine sun-dried tomatoes, sugar, kosher salt, pepper, red chili flakes, garlic, lemon zest, and lemon juice in a medium bowl. Add all but 2 tablespoons to a food processor and blend on low for 10 seconds, then drizzle in the oil slowly until the vinaigrette is smooth.
Stir into the tomatoes and set aside along with the chopped parsley and basil. Vinaigrette is best 7 days after making it. Toss with your favorite Mediterranean salads, pasta salads, or over some mixed greens.
Pro Recipe Tips & Tricks
Here are a few notes I had from making this yummy tomato vinaigrette recipe.
- Chop the basil right before stirring it into the vinaigrette. Chopped basil oxidates (turns brown) fast.
- Two little holes on your food processor top to allow the oil to slowly drizzle into the vinaigrette.
- Feel free to use a blender or simply whisk up the tomato dressing in a bowl.
- Use cayenne instead of red chili flakes for a spicier vinaigrette.
- You can use avocado or olive oil instead of extra virgin olive oil.
- I love using dried tomato oil because I can use them for cooking, in my salad dressing, or drizzling some over grain bowls or pasta salads.
- Feel free to swap the lemon juice for balsamic vinegar or red wine vinegar.
- Add ¼ teaspoon of dried oregano to the herb mixture.
FAQ
Here are the top questions readers have about making sun-dried tomato vinaigrette.
Vinaigrette's typically fall into three main categories: oil and vinegar, citrus, and creamy variations.
Oil and vinegar vinaigrette's are the most traditional type and combine the oil with acids such as mustard, vinegar, or lemon juice.
Citrus vinaigrette's use an acidic juice like lime or orange instead of vinegar. In contrast, creamy vinaigrettes are often made with mayonnaise or yogurt mixed with oil, herbs, and spices.
Fresh tomatoes are juicy and flavorful, while sun-dried tomatoes are denser and more concentrated in flavor. Fresh tomatoes have a bright, tangy flavor enhanced by herbs and spices; sun-dried tomatoes are darker in color and have an intense flavor.
Sun-dried tomatoes also have a chewier texture than fresh tomatoes, making them ideal for adding texture to salads or sandwiches. They also last much longer and can be kept for up to a year if stored properly.
Marinated sun-dried tomatoes can be a healthy addition to your diet. Tomatoes are low in calories and high in lycopene, an antioxidant believed to help protect against cancer and heart disease.
They also have a high fiber content, making them a great way to get more fiber into your diet. Tomatoes are also good for manganese, Vitamin K, and potassium. Marinating sun-dried tomatoes adds flavor without adding too many calories or fat.
There are many delicious ways to use a jar of sun-dried tomatoes! Add them to pasta sauce, salads, soups, sandwiches, or pizza.
They make a great addition to omelets and frittatas with feta cheese. They can easily be blended into sauces and dressings. You can keep it simple as a topping on toasted bread or drizzle over grilled vegetables. The possibilities are endless!
Yes, you can keep sun-dried tomatoes without oil. Store them in an airtight container or jar in a dry, cool place away from direct sunlight. If you want to add extra flavor, consider storing them in olive oil or with some garlic and herbs. You can also freeze sun-dried tomatoes for up to 6 months.
In Italy, people would pick plum tomatoes from their gardens and place them on their roofs to dry under the summer sun. This process creates sundried tomatoes, also known as pomodori secchi, with a more robust sweet, and tart taste.
Sun-dried tomatoes do not need to be soaked before eating. However, if you want to soften them and make them more tender, you can soak them in warm or hot water for 20 minutes before using them.
Sun-dried tomato vinaigrette is best 7 days after making it. Store leftovers in an airtight container for 3 months.
More Sauce Recipes
If you love drizzling sauce over your food, check out these recipes.
- Spicy Tomato Sauce
- Tzatziki Sauce
- Chimichurri Sauce
- Salsa Verde
- Homemade Ranch Dressing
- Pineapple Mango Salsa
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all the sun-dried tomato vinaigrette on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for some amazing sun-dried tomato dressing.
After making your sun-dried tomato vinaigrette, leave a comment and a star rating. Oh, and don't forget to tag me on social media! #LezEat
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Sun Dried Tomatoes Vinaigrette
Ingredients
- 1 7.9 oz. jar sun dried tomato bruschetta in oil
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes
- 2 garlic cloves chopped fine
- zest of small lemon
- 1 tablespoon lemon juice
- 1 cup extra virgin olive oil
- 4 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh basil 3-4 large basil leaves
Instructions
- In a medium bowl combine sun dried tomatoes, sugar, salt, pepper, red chili flakes, garlic, lemon zest, and lemon juice. Add all but 2 tablespoons to a food processor and blend on low for 10 seconds, then drizzle in oil slowly, until vinaigrette is smooth.
- Stir into the tomatoes set aside along with the chopped parsley and basil. Vinaigrette is best 7 days after making it.
Notes
Pro Recipe Tips & Tricks
Here are a few notes I had from making this yummy tomato vinaigrette recipe.- Chop the basil right before stirring it into the vinaigrette. Chopped basil oxidates (turns brown) fast.
- Two little holes on your food processor top to allow the oil to slowly drizzle into the vinaigrette.
- Feel free to use a blender or simply whisk up the tomato dressing in a bowl.
- Use cayenne instead of red chili flakes for a spicier vinaigrette.
- You can use avocado or olive oil instead of extra virgin olive oil.
- I love using dried tomato oil because I can use them for cooking, in my salad dressing, or drizzling some over grain bowls or pasta salads.
- Feel free to swap the lemon juice for balsamic vinegar or red wine vinegar.
- Add ¼ teaspoon of dried oregano to the herb mixture.
Leave a Reply