Roasted tomato and caramelized onion vinaigrette

Updated: Jul 29, 2019

This came from my love of roasted tomatoes and caramelized onions. I do a pasta sort of like this in the winter and thought lets try a cold version and put a vinaigrette on it.

Turns out it was a great idea, this has more flavor than you would think possible considering there are not a lot of ingredients.

Tomatoes get such a rich flavor when they're roasted, the sugars come out and that tomatoey (not sure that's really a word!) flavor just gets lush.

The onions get nice and caramelly sweet as well and that's why I add some red chili flakes and some garlic towards the end of caramelizing. The chili and then the vinegar give that sweetness a nice balance.

Like most pasts salads this really just gets better by the 2nd and 3rd day.

A little trick I like to do when using the leftovers, is drizzle a little olive oil, a little squeeze of lemon and a fresh sprinkle of salt and it just brightens it up and makes it fresh.

This was a side at our 4th of July BBQ, but it became the main course when I added some simple grilled shrimp.

Roasted tomato and caramelized onion vinaigrette

Serves 10-12 as a side and 4-6 as a main

total time 35 minutes

Ingredients for pasta

1 lb spaghetti broken in half and cooked to package directions (I like spaghetti for this but use any pasta you like)

2 10 oz pkgs sweet cherry tomatoes

3 ears of fresh corn kernels

1 pkg fresh mozzarella diced

1/2 cup chopped fresh basil

1 cup grated parmesan cheese

olive oil

Ingredients for dressing

1 large white onion or 2 medium onions sliced thin

3 garlic cloves minced

1/4 tsp red chili flakes

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cup red wine vinegar or white balsamic

1 cup good quality olive oil

Pre heat oven to 400.

Slice tomatoes in half lay them on a baking sheet and generously drizzle with olive oil, salt and pepper. Roast for about 35 minutes or until they have shriveled a bit and there is some caramelization on the edges. Let cool

Meanwhile in a medium skillet add the sliced onions and a good glug of olive oil and let cook over med/low heat. Once you start seeing a fair amount of caramelization on the onions (about 15-20 minutes) add in the garlic and the chili flakes and cook for another 3-5 minutes, just to soften the garlic. Take of the heat and let cool for a couple minutes.

In a blender or food processor, add all the remaining dressing ingredients including the onion mixture, except the olive oil and blend well. Add olive oil and blend to combine.

In a large bowl add pasta, tomatoes and the juices, mozzarella and corn. Add your dressing and mix well, add the fresh basil and parmesan and mix to combine.


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