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Blistered Tomato Vinaigrette
Stacey Hawkins
Category
Side Dishes
Author :
Stacey Hawkins
Servings
2 Cups
Prep Time
10 minutes
Cook Time
10 minutes
This Blistered Tomato Vinaigrette is summer in a jar—bright, tangy, and bursting with fresh flavor.
Sweet cherry tomatoes are quickly blistered until caramelized and jammy, then blended into a silky vinaigrette that’s equal parts fresh and decadent. A splash of Balsamic Mosto Cotto, a drizzle of good Roasted Garlic Oil, and a pinch of good old Dash of Desperation turn those everyday tomatoes into something spectacular.
The best part? This vinaigrette is as versatile as it is delicious. Drizzle it over crisp garden salads, spoon it onto grilled chicken or fish, toss it with roasted veggies, or even use it as a dressing for pasta or grain bowls. It’s quick, easy, and absolutely irresistible—transforming even the simplest dish into a restaurant-worthy plate. (Try my Greek Pasta Salad with Blistered Tomato Vinaigrette recipe!)
Made with fresh summer tomatoes, this recipe celebrates the season’s best flavors in the easiest way possible. Once you taste it, you’ll be looking for excuses to pour it over everything.
Happy Cooking~
Stacey
Ingredients
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2 pints cherry tomatoes
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1 large scallion, minced (white part only)
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¼ C red wine or sherry vinegar
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1 tsp Stacey Hawkins Dash of Desperation (or more to taste)
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4 T Stacey Hawkins Roasted Garlic Oil
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2 T Stacey Hawkins Balsamic Mosto Cotto
Directions
Heat the broiler to high. Place the tomatoes in a single layer on a sheet pan and broil until skins are blistered, charred and releasing some of their juices (about 10 minutes.)
Add the tomatoes (and all the juice) to a medium-sized bowl. Add the remaining ingredients and stir to combine, gently breaking up the tomatoes as you do so.
As tomatoes vary in sweetness, you can adjust the seasoning to match your taste. Add additional vinegar if it's too sweet; add more Balsamic Mosto Cotto if it's not quite sweet enough.
Serve immediately or store in an airtight container for up to a week.
Chef's Notes & More
Stacey Says
This lovely vinaigrette is delicious on a salad (especially grilled romaine with Parmesan!!) but it's also great as a topping for cooked leafy greens, used on grain salads, over grilled vegetables, on any kind of chicken, meat or fish and gives an amazing glow up to your pasta salad!
This recipe inspired by the New York Time Cooking Section August 2025
Image Ryan Liebe for The New York Times. Food Stylist: Victoria Granof
