Tomo's Sungold Tomatoes in Roasted Tomato Vinaigrette

This minimalist salad from Seattle's Tomo is all about the maximalist dressing: roasted tomato vinaigrette. It requires a multi-step process that yields a vinaigrette that’s deeply flavored thanks to the roasted tomato water and the addition of Yondu, a prepared sauce loaded with umami-packed fermented vegetables that’s easily found online. While it’s a bit of a project, this makes 1 1⁄2 quarts of vinaigrette. Freeze in batches to use over the next couple of months. Tip: Tomato water might be unfamiliar to home cooks but to chefs it’s a well-known way to extract that fleeting, magical flavor of peak-season tomatoes. The basic technique is: Blend tomatoes, strain through a fine mesh strainer or cheesecloth, collect the juices, and you’re good to go. This recipe and others like it first appeared in the story "'Brutalist Ryokan Meets Coastal Dive Bar': James Beard Winner Takes Seattle’s Tomo over the Top," from Sunset's 2022 Garden Issue.

Unbalanced

% Daily Values based on a 2,000 calorie diet