Blistered Tomato Dressing

I have made something similar when tomatoes are in abundance. I cut the tomatoes up into smaller pieces. Add a bit of onion, garlic, red peppers, basil and oregano. I cook it in a frying pan slowly for several hours. Then I dump it all into a Ninja blender and blend. It comes out a thick, smooth sauce. It's slightly sweet, which is a twist on typical tomato sauce. But it's great on Bow ties. It's a nice change from tangier sauces.

Made as directed with grape tomatoes and served over a salad of bok choy and cooked spelt berries. I let the salad sit for about an hour prior to serving so it soaked up the flavors of the vinaigrette and tenderized the bok choy.

I absolutely loved this. So easy. Used my stick blender for a coarse blend..added some grated garlic. This morning I had it on toasted sourdough, with anchovies, haloumi and basil. Excellent.

My mother makes a similar sauce that she learned from her mother. It combines French & Vietnamese cooking and uses all the ingredients listed here, but seasoning varies. The shallots are minced, cooked stovetop with oil & some good butter until they soften & sweeten, just shy of caramelizing. Add the blistered tomatoes & simmer on low heat till you have a lumpy sauce. Season for flavors you want: salt & pepper, soy sauce & a little sugar, chili paste, whatever. Great base sauce for anything!

I'll cook it again but I'll cut the oil in half. But after tasting it just before serving, I ended up draining much of the oil off thru a strainer.

Tonight I dripped the dressing on farmer's market lettuce, avocado and grilled sliced peaches. Was delicious.

I loved this. I initially made it to eat over roast cod, and then I used the leftovers on roast halibut and some sourdough toast. I will definitely be making this again.

I make this all the time and serve it over pasta. I call it Jammy Tomato Pasta. Only difference is I use balsamic vinegar and add garlic. Been doing it for years. It's a great, light summery pasta.

For an unforgettable variation, chop or pound an anchovy fillet or two into a paste and add it, omitting additional salt. Absolutely divine.

Super tasty! I often roast cherry tomatoes for sauce when they are starting to shrivel, but this idea of making a vinaigrette is brilliant. The flavors are super bright, working well with the White Bordeaux i'm currently enjoying

Made this last night, and while the chunks of tomato didn't really stand up, the flavor was excellent. Used it as a sauce over sous vide chicken breast that was finished with a quick sear. It's definitely going into my rotation.

Remarkably like Amanda Hesser's 'Squashed Tomatoes' from years back. Omit the vinegar and it's an excellent and simple addition to grills, and a perfect use for not-quite-ripe and out of season cherry toms.

Not amazing. Honestly... just good ol' roasted tomatoes are still superior to something like this. Glad I tried it though.

Oh this is delicious. Used cherry tomatoes. Used less olive oil for calories sake which gave it more of a bite. I can't wait to use it where and whenever.

This was shockingly delicious! I was out of sherry vinegar and used a mix of balsamic and rice instead. We had it over chicken but it would be good over anything. Wow!