Jammy Tomato & Lemon Vinaigrette
This Jammy Tomato and Lemon Vinaigrette is a bright and zesty dressing using a base of cherry tomatoes and sun-dried tomatoes infused with lemon and cumin.
I only ever intended for this dressing to be used for this pasta salad. However, I had some leftover and found so many more uses for it. Honestly, a great option to have on hand to add depth of flavor to any main dish. It’s also perfect for this time of year if you are drowning in all your garden cherry tomatoes. Just whip up a batch of this vinaigrette and you are set for flavor!
Key Ingredients and Substitutions
- Tomatoes: Sweet cherry tomatoes work best, but Campari tomatoes can be a good alternative when out of season.
- Sun-dried Tomatoes: Use the variety that is already julienned and packed in oil.
- Lemon: Fresh lemons for both the juice and zest.
- Red Wine Vinegar: Swap with white wine vinegar or white balsamic vinegar.
- Spices: Use cumin seeds and Aleppo pepper/red pepper flakes for warmth and kick. Or swap for sweet paprika for less heat.
- Sweetener: Maple syrup or agave syrup can be used to balance some of the tart/sharp flavors from the dressing. Use as little or as much as you like.
- Oil: Use the oil from your jar of sun-dried tomatoes or a good quality extra virgin olive oil that you can lightly sauté with.
How to Make This Tomato Vinaigrette
Make the jammy tomato vinaigrette
- Heat 2 tbsp olive oil in a pan over medium-low heat. Add cumin seeds, cook until fragrant (about 45 seconds).
- Add halved cherry tomatoes and a pinch of salt. Sauté 5–8 minutes until tomatoes break down.
- Stir in sun-dried tomatoes and Aleppo pepper, cook 2–3 minutes until jammy. Remove from heat to cool.
Build the dressing base
- In a jar, combine grated garlic, lemon zest, and juice. Let sit for 5 minutes to mellow.
- Add cooled tomato mixture, vinegar, remaining 2 tbsp olive oil, and maple syrup. Whisk to combine. Season to taste. Chill until ready.
Expert Tips
- Halve your cherry tomatoes between two lids. This speeds up chopping time. To see how to do this visually, refer here.
- Cook your tomatoes in the oil from your jar of sun-dried tomatoes. This will add more flavor.
Frequently Asked Questions
The dressing should be stored in an airtight container in the fridge for up to 5 days.
Ways to Enjoy this Dressing
- Top over this crispy tofu cutlet
- Use in this pasta salad if you want a no mayo option
- Enjoy mixed with your favorite slaw or use a dollop to stir into my tofu “egg” salad from my cookbook
More Plant-Based Dressings to Try
- Poblano Caesar Tahini Dressing
- Caramelized Shallot Yogurt Dip
- Salsa Verde Cremosa
- Cilantro Lime Dressing
- Miso Ginger Tahini Salad Dressing
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Jammy Tomato & Lemon Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1, 1/2 cups 1x
- Category: Dressing
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Jammy Tomato and Lemon Vinaigrette is a bright and zesty dressing using a base of cherry tomatoes and sun-dried tomatoes infused with lemon and cumin.
Ingredients
- 4 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 1 pint cherry tomatoes, halved
- Kosher salt
- 1/3 cup sun-dried tomatoes jarred in oil, drained
- 1/2 tsp Aleppo pepper or red pepper flakes, or more if you like it spicy
- 1 lemon, juice and zest
- 2 cloves garlic, grated
- 1 tbsp red wine vinegar
- 2 tsp maple syrup (optional)
Instructions
- Heat 2 tbsp of oil in a medium-sized sauté pan over medium low heat. When hot, add the cumin seeds, stirring occasionally in the oil until fragrant, about 45 seconds. Add the cherry tomatoes along with a generous pinch of salt and sauté together for about 5 to 8 minutes, or until the tomatoes have broken down.
- Stir in the sun-dried tomatoes, Aleppo pepper, and a pinch of salt, then continue to sauté for 2-3 minutes. By this time, the tomato mixture should be jammy in consistency. Remove from heat and allow to cool for a few minutes.
- To a storage jar, add the garlic and lemon zest and juice then allow that to sit while you wait for the tomato mixture to cool.
- Transfer the tomatoes to the jar along with the vinegar, remaining 2 tbsp of oil, and maple syrup then whisk well to combine. Taste and adjust with additional salt as desired. Seal the jar then place in the fridge until ready to use.
Notes
Halve your cherry tomatoes between two lids. This speeds up chopping time. To see how to do this visually, refer here.
Cook your tomatoes in the oil from your jar of sun-dried tomatoes. This will add more flavor.
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