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
Scale
- 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.
