This roasted sun gold vinaigrette is the perfect way to bid a fond farewell to summer. Keep some on hand to enhance your salads, veggies, chicken and/or fish.
My sister has a killer garden. Killer. The only thing stopping me from being insanely jealous is that occasionally I benefit from it. Without having to weed! Such as, during a recent visit when she presented me with a small ziploc baggie full of sun gold tomatoes.
“Small,” she said, “because people keep stealing them.”
I kid you not. It’s hard out there for a sun gold.
I could get all indignant about stealing but, in this specific instance, I kind of understand. I would never do it! But I understand the impetus. Because SUNGOLDS!
The fact that sun golds are here fills me with equal parts joy and sadness. Joy because I love those tiny sweet orange tomatoes. Sadness because it’s a clear sign that summer is waning.
Sun golds came to me during the Summer of Culinary Magic. The same one that brought me the Tuna and Potato Salad with Capers.
And once sun golds entered my world they never left. At the end of every summer, my husband and I
stalk survey our produce aisles and farmer’s markets for one. Last. Fix. Box. Couple that with the fact that I’ve been reading Michael Ruhlman’s Ratio in which he lets his vinaigrette flag fly (declaring that it should be considered a mother sauce) and this roasted sun gold vinaigrette was pretty much inevitable.
One of my favorite things about this dressing (aside from its dreamy umami flavor) is that I don’t need to add any sweetener. No sugar. No honey. The natural sweetness of the tomatoes and the shallot is all that’s required.
I’m now fully committed to always having at least one bottle of homemade vinaigrette on hand. And this one will be in constant supply until the sun golds disappear.
- 13 sun gold tomatoes halved
- 1 or 2 shallots peeled
- 1/4 cup white wine vinegar
- 1/2 teaspoon salt
- peel of 1 preserved lemon about 2 1/2 teaspoons, finely diced; pulp and seeds discarded
- 1 teaspoon fresh thyme leaves
- 3/4 cup grapeseed oil or other neutral
Preheat oven to 200 degrees.
Place tomatoes, skin side down, on a baking sheet. Drizzle with olive oil. Dust with salt and black pepper.
Place shallot in a tin foil pouch, drizzle with olive oil and place on baking sheet with tomatoes.
Roast shallots and tomatoes at 200 for about an hour and a half to two hours, until the tomato skins shrivel.
While cooling, combine vinegar, salt, preserved lemon and thyme in a blender. Pulse to make sure salt dissolves completely before adding any other ingredients.
Remove roasted shallot from foil pouch and mash with fork into a paste.
Add roasted sun golds and 1 tsp of the shallot paste to the blender. Blend well.
With blender running, add grapeseed oil in a slow, steady stream until emulsified.
If time permits, this vinaigrette will benefit from an hour or so of "resting time" before use. If "resting" in the refrigerator, I like to bring it to room temperature before I serve it. It'll keep in an airtight container in the fridge for about a week.