Tomato Vinaigrette

Danny found a cup of his grab and go tomato sauce in the refrigerator. fSince we are working to use everything—and not have any food waste—he decided to use the last of it to make an old familiar in our house: tomato vinaigrette. 

He made this first at a restaurant in Seattle called Cafe Campagne. He has been playing on a variation of it ever since. He usually uses fresh tomatoes. But the concentrated flavors of that tomato sauce makes this a super-simple, deeply flavored vinaigrette. It’s good on everything, including this fried chicken salad.


  • Danny’s grab and go tomato sauce—1 cup
  • Roma tomatoes—5, cut in half, broiled and blistered, skin removed
  • Fresh basil—5 large leaves
  • Sherry vinegar—1/4 cup
  • Olive oil—3/4 cup
  • Kosher salt and black pepper


  • Put everything but the oil in the blender. Blend until everything is smoothish. Drizzle in the olive oil until the vinaigrette is fully emulsified.
  • You can strain it here, to make it smooth and remove all the seeds.
  • Keep the vinaigrette in the refrigerator until it is out. It will last a long time.

Feel like playing?

You can use any oil or vinegar in the house if you want. For tomatoes, depending on the season? You could use all fresh in summer, but add the basil. Or, in the winter, you could make it entirely with tomato sauce.

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