Roasted Tomato-Basil Vinaigrette


  • 3 each ripe, mid size tomatoes
  • 1 large shallot, minced
  • 1 TBS garlic, minced
  • 1 TBS sweet-hot mustard
  • 4 each egg yolks
  • 1/4 cup rice vinegar
  • 1/4 cup chiffanade of fresh basil
  • 1/2 tsp salt, Kosher
  • 1 tsp freshly cracked black pepper
  • 2 cups salad oil


  1. Roast the tomatoes in a 400 F degree oven for 10 minutes; remove and promptly cool.
  2. Once the tomatoes are cool, peel and seed them. Cut the tomatoes into 1/2" pieces.
  3. Place tomatoes, shallots, garlic, mustard, egg yolks and vinegar into a stainless steel bowl and mix thoroughly. Slowly add 2/3rds of the oil, add the salt and pepper, then add the basil. Add the last 1/3rd of the oil. Clean the basil from the whip. Check for proper salt and pepper seasoning.
  4. Refrigerate for 2 hours before using.
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Boise, ID

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