Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Lemon-Sherry Vinaigrette with Roasted‑Tomato Oil

Scott Phillips

Yield: Yields about 2/3 cup.

This vinaigrette is a wonderful way to use up the tomato-infused olive oil left over after you make a batch of Slow-Roasted Summer Tomatoes, but if you don’t have roasted tomato oil on hand, it’s also quite good using all olive oil. Drizzle it on grilled fish or steamed green beans, or toss it with mixed greens, fresh corn, and diced roasted ­tomatoes for a delicious salad.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. roasted tomato oil
  • 2 Tbs. sherry vinegar
  • Finely grated zest of 1 small lemon (about 1 tsp.)
  • 1/4 tsp. Dijon mustard
  • 1/4 tsp. kosher salt
  • Freshly ground black pepper (about 6 grinds)
  • Large pinch granulated sugar
  • 3-inch sprig fresh thyme
  • 3-inch sprig fresh rosemary
  • 1/2 clove garlic 

Nutritional Information

      Nutritional Sample Size per Tbs.
      Calories (kcal) : 90
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 70
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • In a jar with a tight-fitting lid, combine the olive oil, tomato oil, sherry ­vinegar, lemon zest, mustard, salt, pepper, and sugar. Shake vigorously to combine. Add the herb sprigs and garlic clove. Shake well before using. You can use the vinaigrette right away, although the herbs, lemon,and garlic will intensify the flavor slightly as they infuse. This vinaigrette keeps in the refrigerator for a week.

Reviews

Rate or Review

Reviews

  • emcooks | 04/06/2008

    This is a great way to use up the leftover oil from the roasted tomato recipe. I used this on a green salad. Very tasty.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks