Tomato Basil Vinaigrette

August in my kitchen means one thing: tomatoes everywhere, and I mean everywhere, stacked on counters, spilling from bowls, threatening to take over the entire apartment. One particularly overwhelming afternoon, staring down a pile of Roma tomatoes that had ripened all at once, I threw a handful into the blender with basil from the fire escape and hoped for the best. That impromptu experiment became the only dressing I want from June through September.

My neighbor Dave knocked on my door last July asking what smelled so good, and I handed him a spoonful straight from the blender. He stood in the hallway licking that spoon for a solid minute before saying a single word.

Ingredients

• 1 medium ripe tomato, seeded and chopped: The riper the better here, a pale grocery store tomato will give you a pale, uninspired dressing.
• 1/4 cup fresh basil leaves, finely chopped: Tear them with your hands instead of chopping to keep the color vivid and the flavor sweeter.
• 1 small garlic clove, minced: Just one, this is a dressing not a pasta sauce, and raw garlic can quickly hijack everything.
• 1/4 cup extra virgin olive oil: Use the good stuff since it is a raw ingredient and you will taste every drop.
• 2 tablespoons red wine vinegar: The acidity balances the natural sweetness of the tomato perfectly.
• 1 teaspoon Dijon mustard: This is your emulsifier and it quietly holds the whole thing together.
• 1/2 teaspoon sea salt: Start here and add more after blending, tomatoes vary wildly in how much salt they need.
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference in a raw preparation like this.

Instructions

Toss in the good stuff:

Drop the chopped tomato, basil, and garlic into your blender or food processor and listen to that satisfying whir as it all comes together.

Add the liquids and seasonings:

Pour in the olive oil, red wine vinegar, Dijon mustard, salt, and pepper, then let the machine run until you see a smooth, unified color.

Blend until silky:

Keep blending until the mixture is completely emulsified and looks glossy, stopping to scrape down the sides if needed.

Taste and tweak:

Dip a spoon in and decide if it needs more salt, a splash of vinegar, or a pinch of sugar if your tomato was less sweet than expected.

Adjust the texture:

If it feels too thick to drizzle, add one or two tablespoons of water and pulse until it reaches the consistency you like.

Pin to board

I have brought this dressing to more potlucks than I can count, and it always disappears before the store bought bottles even get opened.

Swaps and Substitutions

Cherry tomatoes work beautifully and actually give you a sweeter, more concentrated flavor if that is what you are after. White balsamic vinegar is a lovely substitute for red wine vinegar when you want something softer and less sharp.

What to Serve It With

Obviously it shines on a simple green salad, but try it drizzled over roasted zucchini, spooned onto a grain bowl, or as a marinade for grilled tofu. My favorite unexpected pairing is pouring it over sliced fresh mozzarella with a crack of pepper on top.

Storage and Make Ahead

Keep it in a sealed jar in the refrigerator for up to five days, though it rarely lasts that long in my house. The flavors actually deepen after a day of resting, which makes it a great thing to prep on Sunday for the week ahead.

• Give it a good shake every time you open the jar.
• Freeze any leftover in ice cube trays for single servings later.
• Always label the jar with the date so you know when it is past its prime.

Pin to board

Sometimes the simplest things in the kitchen are the ones worth making forever, and this little jar of red gold is one of them.

Recipe FAQs

→ How can I thin the vinaigrette if it’s too thick?

Add 1–2 tablespoons of cold water and pulse until you reach the desired consistency; adjust seasoning after thinning.

→ Can I use cherry tomatoes instead of a medium tomato?

Yes—cherry tomatoes add a sweeter, more concentrated tomato flavor. Halve or quarter them before blending for an even texture.

→ How long does the vinaigrette keep in the fridge?

Stored in a sealed jar, it will keep 3–4 days. Fresh tomato pieces may lose brightness, so shake or remix before serving.

→ What’s the best way to emulsify without a blender?

Finely mince tomato and basil, then whisk vigorously while slowly streaming in olive oil and vinegar until the dressing comes together.

→ What dishes pair well with this vinaigrette?

Drizzle over mixed green salads, grilled vegetables, roasted root vegetables, or use as a bright sauce for grain bowls and marinated vegetables.

→ Are there common substitutions for red wine vinegar?

White balsamic or sherry vinegar offer milder acidity; adjust quantity to taste to keep a balanced, bright finish.