Tomato Vinaigrette
This recipe carries a bit of an experimental approach. Instead of using fresh tomatoes, I first dehydrate tomatoes to concentrate their flavors to create a stronger vinaigrette with a more powerful kick.
Why Dehydration Makes a Better Tomato Vinaigrette
Tomatoes are rich in several important flavor molecules, most noticeably the sugar, which gives sweetness; the acids, which give a bright acidity; the glutamate, which gives savoriness; and salt, which gives saltiness. Lycopenes are the red pigments in tomatoes that give this vinaigrette a rich red color. In addition, tomatoes contain pectin, which helps act as an emulsifier and thickens the vinaigrette.
Dehydration also unlocks a second wave of umami. When vegetables such as tomatoes are dried, the nucleic acid RNA breaks down to produce the nucleotide AMP, which then changes to inosine and a molecule with an umami taste. When used with food rich in glutamates, inosine enhances the taste of umami and gives a richer taste of savoriness via a phenomenon called synergism.
ATP (adenosine triphosphate) → AMP (adenosine monophosphate) → 5′-inosinate (IMP)
In the past, when I made tomato vinaigrettes, the flavor was largely a function of the quality of the tomato. The quality varies quite a bit depending on the type of tomato, the season, and where it was grown. Dehydration removes many of these variables by helping to concentrate flavor molecules by kicking the water out and giving you better control over the flavor of the vinaigrette.
How to Get Tomato Powder for the Vinaigrette
While you don’t need to dehydrate your own tomatoes to make this, I recommend using good-quality tomato powder (available at spice stores and specialty markets). Tomato powder can also be used to add savoriness to stews, soups, and stocks, and as a seasoning, I keep a jar always on hand.
I recently got a smart oven from Breville to explore dehydrating food and flavor. It comes with a dehydration wire basket, which allows for even heating and air circulation and helps steam escape. See my notes below for details on how I did this in the smart oven.
Tips for the Best Tomato Vinaigrette
Since tomatoes can vary in taste depending on type, season, and quality, I recommend starting with 1 Tbsp (15 ml) of vinegar, and if you feel you need more acidity, add more as needed.
Olive oil can leave a bitter taste when emulsified. If you want to skip the bitterness, use a neutral-tasting oil like grapeseed. I prefer sherry vinegar for its sweeter, milder flavor, but balsamic or a good red wine vinegar will work great here.
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tomato vinaigrette
Here’s a tomato vinaigrette with a robust flavor of sweet and savory tomato goodness. Make a big batch to stock up and add it to your salads, sandwiches, and grilled meats and vegetables. It will make you very happy!
- Yield: about 1/4 cup/60 ml
Ingredients
0.35 oz/10 g ground tomato powder (see Notes)
1/4 cup/60 ml extra-virgin olive oil or grapeseed oil
1 to 2 Tbsp sherry vinegar
1/2 tsp ground toasted cumin (see Notes)
1/2 tsp ground toasted coriander (see Notes)
1/4 tsp ground black pepper
fine sea salt (try smoked salt for a smoky flavor)
Instructions
- Mix the tomato powder, olive oil, vinegar, cumin, coriander, and pepper in a small mixing bowl. Taste and season with salt. Let sit covered for at least 15 minutes before using. This dressing can be made at least 3 days ahead and stored in an airtight container in the refrigerator. Warm to room temperature before use.
Notes
Dehydrating tomatoes
- I used the Breville smart oven to dehydrate my tomatoes. I cut tomatoes into ¼ inch/6 mm thick slices and then salted one set of tomatoes on both sides with salt. The other half I left untreated. The salted tomato slices were then sandwiched between dry sheets of kitchen paper towels to wick away any liquid released by the osmotic action of salt. The salt-treated tomatoes are then rinsed after 30 minutes to remove the excess salt and patted dry with clean paper towels before they enter the dehydrator. However, after dehydrating at 152F/52C for 12 hours (the dehydrating setting on the Breville smart oven has a built-in feature that I used), there was no difference in taste, texture, and weight between salted tomatoes and those that were not. So, I don’t think this is necessary if you stick with the built-in setting. Salt-treated tomatoes do begin to shrivel and dehydrate much earlier.
- In terms of yield, there will be variations depending on the type of tomato you use. On average, 2 medium tomatoes give about 0.35 oz/10 g of dried slices.
- Once dehydrated, store the slices in airtight bags or containers. A vacuum seal device would be a good option for long-term storage. I grind the tomato slice just before using it.
Toasting Spices
- For a small quantity of spices, I toast whole spices over medium heat in a dry stainless-steel skillet until they start to brown and release their aroma, 30 to 45 seconds. Remove from heat and transfer to a plate to cool. Grind the whole spices down with a mortar and pestle, or use a coffee grinder/mill for a finer grind.
- In this recipe, I prefer a coarser grind.
A Few Notes on Key Ingredients
Tomato powder: Good-quality tomato powder is the quickest path to this vinaigrette. Look for it at spice shops and specialty grocery stores. It keeps well in an airtight jar and is endlessly useful in soups, stews, and stocks.
Vinegar: Sherry vinegar is my first choice here for its mellow sweetness, but balsamic or red wine vinegar both work well. Start with 1 Tbsp (15 ml) and adjust to your taste.
Oil: Extra-virgin olive oil works beautifully and adds its own flavor, but if you want a cleaner, less bitter result, swap in a neutral oil like grapeseed.
Spices: Toasting your own cumin and coriander makes a noticeable difference. The volatile aroma compounds bloom and deepen when heat is applied. See the notes in the recipe card for the method.
Make-Ahead and Storage
This vinaigrette is an excellent make-ahead condiment. It can be prepared at least 3 days ahead and stored in an airtight container in the refrigerator. Warm it to room temperature before using, as the oil will solidify when chilled.
Complete Your Table
If you enjoyed the food science behind this tomato vinaigrette, these recipes will take you further:
- Kachumber Salad: A crisp, bright Indian chopped salad that would love a spoonful of this vinaigrette.
- Grilled Peach Salsa and Steak Salad: Another great use for a bold, fruity dressing.
- Chana Masala (Dry Version): Glutamate-rich chickpeas that pair beautifully with tomato-forward flavors.
FAQ SECTION
What is tomato vinaigrette made of? This tomato vinaigrette uses tomato powder, extra-virgin olive oil or grapeseed oil, sherry vinegar, ground toasted cumin, ground toasted coriander, black pepper, and fine sea salt.
Can I use fresh tomatoes instead of tomato powder? You can, but the flavor will be more variable and less concentrated. Dehydrating tomatoes removes excess water and intensifies the umami compounds, which is what gives this vinaigrette its depth and kick.
How long does tomato vinaigrette last? Stored in an airtight container in the refrigerator, this vinaigrette keeps well for at least 3 days. Bring it to room temperature before serving, as the oil will solidify when cold.
What do you use tomato vinaigrette for? It works beautifully on salads, as a dressing for grain bowls, drizzled over grilled vegetables or meats, or spread on sandwiches. It’s a versatile pantry condiment worth making in a big batch.
What vinegar is best for tomato vinaigrette? Sherry vinegar is the first choice here for its mellow, slightly sweet character. A good red wine vinegar or balsamic also work well. Start with 1 Tbsp (15 ml) and adjust to taste.
Can I make tomato vinaigrette ahead of time? Yes. This vinaigrette can be made at least 3 days in advance and stored in the refrigerator. It actually benefits from resting, as the tomato powder hydrates and the flavors meld together.
