Sungold Tomato Vinaigrette
This easy homemade tomato vinaigrette comes together in minutes and delivers the perfect balance of sweet, acidic, and savory in every bite.
Servings: 8 servings
Calories: 67kcal
Equipment
Ingredients
- 1 cup Sungold tomatoes
- ¼ cup olive oil
- 2 tsp red wine vinegar
- 3 fresh basil leaves torn
- 1 small garlic clove
- 1 tsp honey
- 1 generous pinch kosher salt
- ¼ tsp ground black pepper
Instructions
- Add the Sungold tomatoes, olive oil, red wine vinegar, basil, garlic, honey, salt, and black pepper to a high-speed blender.1 cup Sungold tomatoes, ¼ cup olive oil, 2 tsp red wine vinegar, 3 fresh basil leaves, 1 small garlic clove, 1 tsp honey, 1 generous pinch kosher salt, ¼ tsp ground black pepper
- Blend until completely smooth and creamy, about 20–30 seconds.
- Taste and adjust seasoning, adding additional salt or vinegar if desired.
- Use immediately or store in an airtight container in the refrigerator for up to 6 days. Shake or stir before serving.
Notes
- No Sungold tomatoes? Substitute cherry tomatoes, though Sungolds provide a sweeter flavor and vibrant color.
- If the vinaigrette is thicker than you’d like, blend in 1–2 teaspoons of water to thin.
- Delicious over tomato salads, grilled vegetables, roasted chicken, or fresh mozzarella.
Nutrition
Serving: 1 serving | Calories: 67kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.2mg
