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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.


  • 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


  • 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.


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Reviews (1 review)

  • 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.

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