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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


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)


  1. 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.


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.

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