Grated Tomato Vinaigrette

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

This easy vinaigrette is also good on pasta, boiled vegetables—on just about anything that isn’t a dessert. And it certainly helps the flavor if the tomatoes have never been refrigerated.


  • 3 large vine-ripened red tomatoes (about pounds)
  • 1 tablespoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground pepper


Grate the tomatoes over a medium bowl as described in the tip below until only the skins remain. Discard the skins.

Mix in the vinegar and then slowly whisk in the olive oil until well combined. Season with the salt and pepper to taste. Set aside at room temperature for up to 6 hours.

People seem to think that chefs cook fabulously intricate and complex meals at home every night. Nothing could be further from the truth. We’re as busy as everyone else and probably even less inclined to spend a great deal of time on dinner after standing in the kitchen all day.

Nancy Oakes