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5 from 7 votes

Roasted Tomato Vinaigrette Dressing

This easy tomato vinaigrette goes great with Mexican meals as a salad topper or even as a tangy and sweet "salsa".
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad Dressing
Servings: 8
Author: Good Dinner Mom


  • 1 15- oz. can fire roasted diced tomatoes
  • 1 Tablespoon brown sugar
  • 1/2 cup Balsamic vinegar a fruity one like raspberry or pomegranate are excellent choices
  • 1/4 cup Extra virgin olive oil
  • 3 Tablespoons water
  • Sriracha or other hot sauce to taste
  • 1/8 teaspoon dried oregano
  • Salt and pepper to taste


  • Place the tomatoes, undrained in the bowl of a food-processor or blender and pulse till chunky.
  • Pour the tomato puree into a small sauce pan. Add brown sugar and stir. Heat the tomatoes over medium high heat till they begin to boil, then reduce heat to a simmer and let tomatoes reduce down till you have a thick "paste". About 10-15 minutes. This should reduce down until you have just over 1/2 cup.
  • In a small bowl, combine the tomato reduction with Balsamic vinegar, olive oil and water. Whisk together and then add a dash (or more) of sriracha, dried oregano and salt and pepper to taste.
  • Serve immediately or keep tightly covered in the refrigerator for up to one week.