Main

Roast tomato, red onion and fresh herb vinaigarette

Name: Roast tomato, red onion and fresh herb vinaigarette
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Yield: 6
Ingredients: 6 roma tomatoes; 1 garlic clove, finely chopped; 1 rosemary sprig, leaves finely chopped; 4 thyme sprigs, leaves finely chopped; 1/2 cup (125ml) extra virgin olive oil; 2 red onions, sliced; 2 tbs balsamic vinegar; 1/2 bunch each flat-leaf parsley & basil, leaves roughly chopped

Rate now

10m

2h 10m

Roast tomato, red onion & fresh herb vinaigrette

Jump to recipe

by Guillaume Brahimi

Oct 02, 2015

With umami-packed roasted tomato chunks and plenty of herbs, this easy vinaigrette can double up as a salad or protein dressing, or as a starter with chunks of fresh, crusty bread.

6 roma tomatoes
1 garlic clove, finely chopped
1 rosemary sprig, leaves finely chopped
4 thyme sprigs, leaves finely chopped
1/2 cup (125ml) extra virgin olive oil
2 red onions, sliced
2 tbs balsamic vinegar
1/2 bunch each flat-leaf parsley & basil, leaves roughly chopped

Method

1.

Preheat oven to 120°C. Line a baking tray with baking paper. Cut a cross into the base of each tomato (this will make them easier to peel). Blanch tomatoes in a pan of boiling salted water for 15 seconds until skins begin to lift. Drain and refresh in cold water, then peel and cut into quarters.
2.

Combine garlic, rosemary, thyme and 1 tbs oil in a bowl. Add tomato and stir to coat. Using a slotted spoon, place tomato on tray and roast for 2 hours or until collapsed. Reserve cooking juices from tray and set tomato aside to cool slightly.
3.

Heat 50ml oil in a frypan over medium heat. Add onion and cook, stirring, for 8 minutes or until they start to colour and soften. Add balsamic and cook, stirring, for 2 minutes or until lightly caramelised. Remove from heat and combine in a large bowl with tomato, parsley, basil and tomato cooking juices. Add remaining 50ml oil, season and serve.