Wednesday, July 9, 2014

Creamy Roasted Heirloom Tomato Dressing

Creamy Roasted Heirloom Tomato Dressing

If you've recently noticed fewer salad greens in your local market, it may very well be my fault.  The way I've been buying massive quantities of all sorts of lettuces could have contributed to a nationwide shortage.  What's my sudden passion for romaine and butterhead?  To scoop up this dressing, of course, and shovel it into my mouth.  The next option would be a spoon.

Creamy Roasted Heirloom Tomato Dressing
I blame the fact that I'm starting to experience photosynthesis on my friend Renee who writes the Magnolia Days blog.  She posted a recipe for a tomato vinaigrette and my life hasn't been the same since.  I tried her original recipe first and instantly knew that tomato dressing was going to be a regular thing in my house.  But I do like to tinker and on one of my many shopping trips for tomatoes and lettuce, I spotted these yellow heirloom beauties.  Roasted for extra flavor, creamy, because I like creamy dressings, slightly sweet, slightly tangy and I had that perfect oomph to create a lettuce panic among farmers.

I will warn you about one thing.  As you make this, do not, whatever you do, taste the roasted tomatoes when you take them out of the oven. already did, didn't you?  And you ate them all standing right there and now you don't have any left for the dressing, right?  I'll wait here while you go get some more tomatoes.  Maybe get a few extra because you will be making this again and again.  Enjoy!

2 Large yellow tomatoes (red is also delicious, just a slightly stronger flavor)
3 Tablespoons olive oil, divided
2 Tablespoons mayonnaise
1/4 Cup milk
1/4 Teaspoon sugar
1 Tablespoon red wine vinegar
1 Large clove garlic, peeled
1 Tablespoon chopped chives
Salt & pepper to taste

Creamy Roasted Heirloom Tomato Dressing
Slice the tomatoes and place them on a baking sheet lined with parchment paper.  Drizzle one tablespoon of olive oil over them and roast in a pre-heated 400 degree oven for 25 - 30 minutes.

Place the garlic in a food processor and pulse until it's chopped finely.  Add the roasted tomatoes, remaining 2 tablespoons of olive oil, mayonnaise, milk, sugar and red wine vinegar.  Puree until smooth then season with salt and pepper to taste.  Add a bit more milk if you like a runnier consistency.  This recipe probably makes 4 servings but, around here, it doesn't!


  1. I'm happy to take the blame and I can't wait to try your version too. xoxo

  2. I am going to take your advice and just start out by buying extra tomatoes for roasting. Seems prudent in the face of this beautiful dressing.

  3. Really can't wait to try this recipe. Thanks Renee for sharing this!

  4. What a great idea to make salad dressing using tomatoes! It sounds absolutely delicious, and looks so pretty. Can't wait to try this recipe!

  5. Good way to make use of a bumper crop


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