Tomato Water Vinaigrette

Preparation info

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By Ben Shewry

Published 2012

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  • 90 ml (3 fl oz) tomato water (reserved from tomatoes, opposite)
  • 50 ml (1¾ fl oz) fruity extra virgin olive oil
  • 10 ml (⅓ fl oz) red wine vinegar
  • 20 ml (¾ fl oz) white balsamic vinegar
  • table salt and caster (superfine) sugar, to taste (optional)


Combine all of the ingredients and mix well. Add a pinch of salt and a little sugar if necessary. Set aside, covered, at room temperature until required.