Quick Bites from Pender

Roasted Tomato & Jalapeno Vinaigrette

In Recipes on June 27, 2010 at 10:18 am


Sometimes you just want a squeeze of lemon and a spoonful of oil to lightly dress a salad.  At other times, you need a more substantial, flavour packed multi-purpose vinaigrette/dressing/dip — as you can see, this tasty concoction falls into the latter category.

I said multi-purpose, so I suppose I should brainstorm a bit.  Other than a killer golden beet and goat’s cheese salad, where else could you use this vinaigrette?:

  • as a pizza sauce (I’ve tried it — with bacon, goat’s cheese and fresh basil — definitely a keeper)
  • mixed with a little mayo on a grilled cheese sandwich
  • as a veggie plate dip
  • drizzled over fresh roasted asparagus
  • atop a piece of fresh white fish cooked inside parchment (en papillote)

Anyone else?


There are lots of early local tomatoes out at the markets right now.   Here in the Pacific Northwest, the sun has been a little sluggish, so although beautiful to look at, even some of the hothouse grown tomatoes still lack a full, sweet taste.  Which is where the roasting comes in.  I’ve said it before:  oven roasting can make even the most insipid mid-winter tomato flavourful.

Instead of a long slow roast, I fast roasted these early summer tomatoes on a higher heat because I wanted to preserve the juice for the vinaigrette.  This method would also work as a first step in making a flavourful fresh pasta sauce.

Roasting the jalapenos mellows out the spice.  This dressing has a bit of heat — just enough to provide depth — not enough to burn your tongue.


Roasted Tomato & Jalapeno Vinaigrette
Approx 1 cup

Cherry Tomatoes 12
Jalapeno Peppers 2
Red Wine Vinegar 2 T 30 ml
Dijon Mustard 1 t 5 ml
Ground Coriander ½ t 3 ml
Fresh Parsley, or Cilantro chopped 1 T 15 ml
Ginger, minced 1 T 15 ml
Garlic, minced 1 clove
s+p TT TT

T=tablespoon         t=teaspoon           ml=millilitres        TT=to taste

Preheat oven to 400° F.

Roast the tomatoes in the oven until the skins split, and the tomatoes are still juicy, about 15 minutes.  Set aside to cool.

Turn the oven to broil.

Char the jalapenos under the broiler until black, turning 2-3 times.

Remove the jalapenos to a small paper bag, fold down the top and allow to sit until the peppers are cool enough to handle.

Discard the skins, stems and seeds from the roasted tomatoes and jalapenos.  Place the tomatoes, jalapenos, and remaining ingredients, except for the olive oil, into a food processor.  Pulse 4 or 5 times to mix.  With the motor running, pour the olive oil slowly through the food chute until it is all incorporated.

Taste and adjust seasonings.

  1. This sounds wonderful. I’m always looking for new and more zesty salad fixings and this is perfect. Thanks for passing it along.

  2. what a perfect dressing to go with those beautiful tomatoes!…..your pictures are gorgeous!
    thanks so much for sharing!

  3. I love this dressing! Can’t wait to try it. Terrific pictures too!

  4. Looks really good, I am saving 🙂

  5. These photos are gorgeous, and the food is just lovely!

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