Warm Tomato Dressing

Makes 1 1/4 cups

Substantial and simple, this dressing does wonders for vegetables and quick-cooking weeknight staples like chicken breasts, as well as hearty grains.


  • 2 teaspoons extra-virgin olive oil

  • 10 ounces (1-pint container) grape or cherry tomatoes

  • 3 garlic cloves, crushed

  • cup dry red wine

  • ¼ cup balsamic vinegar

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • 1 teaspoon red-wine vinegar


  1. Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.

  2. Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)

Cook's Notes

A welcome change from the expected vinaigrette, this warm dressing comes together quickly in a skillet.


The hearty dressing turns plain vegetables into satiating sides. Try it with roasted fennel, or drizzle it over steamed vegetables.

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