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ROASTED TOMATO–MISO VINAIGRETTE

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  • Author: Adapted from Hugh Acheson, The Broad Fork

Ingredients

Scale
  • ROASTED TOMATO–MISO VINAIGRETTE
  • Makes about 1½ cups
  • 1 large heirloom tomato
  • 1/4 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon white miso paste
  • 1 teaspoon Japanese soy sauce
  • 2 tablespoons rice vinegar
  • 1⁄3 cup olive oil

Instructions

  1. Preheat the oven to 400°F.
  2. Core the tomato and cut it into thick rounds. Season the tomato slices with the kosher salt and arrange them on a parchment-lined baking sheet. Place in the oven
  3. and roast for 30 minutes, until the tomato slices are concentrated and very soft.
  4. Remove the tomatoes from the oven and let them cool to room temperature. When they have cooled, place them in a blender and add the thyme, miso, soy sauce, and vinegar. Puree until smooth, and then, with the motor still running, slowly drizzle in the olive oil. The dressing will keep for a week in a jar in the fridge.