This blistered tomato dressing is something I have on repeat in the summer. It’s so versatile and I’m obsessed with pairing it with everything. Bored of pan con tomate? Try this instead. Need something to add to your pasta? This will fit the bill. Add to your proteins, make it a base for a grain bowl and serve it as a side with tinned fish and focaccia. Anything you need an extra dressing for, this blistered tomato dressing can do it.
Table of contents
Ingredients for this blistered tomato dressing
This dressing is minimal, but that’s what I love about it:
- 3 tomatoes
- 2 tablespoons red wine vinegar plus more to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper
- Olive oil as needed
How to blister your tomatoes
You’ll see this in the instructions below, but this is where you have options. If you have an oven with a broiler setting, this is a great option. But if you don’t want to heat up your oven (it’s summer, I get it), the grill is another amazing option. If you are comfortable ventilating your kitchen and charring your tomatoes on a well-seasoned cast iron, that’s one of the best ways to get this result.
All you are really looking for is a blackened tomato so you still get that smokey flavor, cooked texture and that nice charred color.
How to make this dressing
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 10 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5-7 minutes, depending on your broiler.
- *You can also char the tomatoes on the grill, just place them directly on the grate, and flip and rotate them as needed.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. Transfer the tomatoes with their juices to a medium bowl. Add the red wine vinegar, red chili flakes, and salt and pepper. Add a generous glug of olive oil and stir. Taste and adjust the vinegar, salt, pepper and olive oil as needed.
- Serve wherever, whenever!
Looking for similar recipes?
These are a few of my favorites that fit this relaxed, tomatoey, simple and fresh vibe:
Scallops on Roasted Tomato Chickpeas
Perfect Pizza Sauce
Tomato Basil Risotto
And that’s it for this Blistered Tomato Dressing!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!
Ingredients
- 3 tomatoes
- 2 tablespoons red wine vinegar, plus more to taste
- 1/2 teaspoon red-pepper flakes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Olive oil as needed
Instructions
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 10 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5-7 minutes, depending on your broiler.
- *You can also char the tomatoes on the grill, just place them directly on the grate, and flip and rotate them as needed.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. Transfer the tomatoes with their juices to a medium bowl. Add the red wine vinegar, red chili flakes, and salt and pepper. Add a generous glug of olive oil and stir. Taste and adjust the vinegar, salt, pepper and olive oil as needed.
- Serve wherever, whenever!
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