Blistered Tomato Dressing
Published July 13, 2021
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
1 shallot, peeled and minced
2 tablespoons sherry vinegar, plus more to taste
½ teaspoon red-pepper flakes (optional)
½ teaspoon kosher salt (Diamond Crystal), plus more to taste
¼ teaspoon black pepper
¼ cup extra-virgin olive oil
Nutritional analysis per serving
7 grams carbs; 152 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 243 milligrams sodium; 1 gram protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- Step 2
When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Step 3
Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
Private Notes
Comments
I have made something similar when tomatoes are in abundance. I cut the tomatoes up into smaller pieces. Add a bit of onion, garlic, red peppers, basil and oregano. I cook it in a frying pan slowly for several hours. Then I dump it all into a Ninja blender and blend. It comes out a thick, smooth sauce. It's slightly sweet, which is a twist on typical tomato sauce. But it's great on Bow ties. It's a nice change from tangier sauces.
Made as directed with grape tomatoes and served over a salad of bok choy and cooked spelt berries. I let the salad sit for about an hour prior to serving so it soaked up the flavors of the vinaigrette and tenderized the bok choy.
I absolutely loved this. So easy. Used my stick blender for a coarse blend..added some grated garlic. This morning I had it on toasted sourdough, with anchovies, haloumi and basil. Excellent.
I have been making this sauce for more than 5 years. It has evolved with my own twists, but it is such a great sauce for almost everything. I make a large batch and use it as a cold condiment on sandwiches, burgers, corn, you name it. Simple, WOW flavor, versatile.
I love this dish. I consider it more like a compote or relish to have along side just about anything! The only thing I don’t think it’s compatible with is lettuce! And I often eat it on its own!
Somehow I ended up using malt vinegar and stayed with it. Delicious freshly made, not so much two days later.