Go Back
Roasted Sun Gold Vinaigrette with Preserved Lemon
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
This well-balanced, versatile vinaigrette will enhance your favorite salad, veggies, chicken or fish dish.
Course: Salad Dressing
Cuisine: American
Servings: 1
Author: Christine
  • 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
  1. Preheat oven to 200 degrees.
  2. Place tomatoes, skin side down, on a baking sheet. Drizzle with olive oil. Dust with salt and black pepper.
  3. Place shallot in a tin foil pouch, drizzle with olive oil and place on baking sheet with tomatoes.
  4. Roast shallots and tomatoes at 200 for about an hour and a half to two hours, until the tomato skins shrivel.
  5. Let cool.
  6. While cooling, combine vinegar, salt, preserved lemon and thyme in a blender. Pulse to make sure salt dissolves completely before adding any other ingredients.
  7. Remove roasted shallot from foil pouch and mash with fork into a paste.
  8. Add roasted sun golds and 1 tsp of the shallot paste to the blender. Blend well.
  9. With blender running, add grapeseed oil in a slow, steady stream until emulsified.
Recipe Notes

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.