Introducing our newest column — a monthly recipe from the kitchens of the Silver Shamrocks and Forks & Fetes in Rochester. Chef and Owner Deb Silver, known for her seasonal from-scratch cooking and warm hospitality, is a lifelong creative and community builder — her talent and celebration of people and places help make Rochester the special place it is. Bon appetit!
CHEF DEB’S ROASTED TOMATO VINAIGRETTE
When tomatoes are at their mid- and late-summer best, I make a batch of this vinaigrette almost every week. Roasting brings out their natural sweetness, and the fresh herbs make it taste like summer in a jar. It’s one of those recipes you'll find yourself reaching for again and again.
INGREDIENTS
- 1 to 1½ pounds Cherry, Roma or your favorite garden tomato
- 2 garlic cloves
- 1 shallot, minced
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh oregano
- 3 tablespoons red wine vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ cup good-quality extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
DIRECTIONS
- Preheat oven to 400°F.
- Arrange the tomatoes, garlic and shallot on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
- Roast for 25–35 minutes, until softened and lightly caramelized.
- Cool slightly.
- Transfer everything to a blender with the herbs, vinegar, Dijon and olive oil.
- Blend until smooth. Taste and adjust the seasoning or vinegar to your liking.
- Refrigerate in a sealed Mason jar for up to one week.
Chef Deb's Favorite Ways to Use It
- Drizzle over grilled chicken, salmon, shrimp.
- Spoon over burrata and peaches.
- Top grilled steak, zucchini, asparagus.
- Toss with warm roasted potatoes.
- Use as a marinade for chicken or vegetables.
- Spread on sandwiches or wraps.
- Stir into pasta salad for an instant burst of summer flavor.
Chef Deb’s Tip Don't be afraid to play with the recipe — I rarely make this vinaigrette the same way twice. Change the variety of vinegar, use whatever fresh herbs are thriving in your garden and taste as you go. That’s the fun of cooking with seasonal produce. Once you know the method, you can make it your own all season long.