You Might Be Overlooking the Best Way to Use Tomatoes

Tomato season is here, and with it comes an abundance of delicious tomato creations. Personally, I couldn’t be more excited. This versatile gem of the garden helps us craft everything from rich sauces and tangy salads to hearty sandwiches and casserole fillings all year long. But there's nothing like fresh tomatoes in the summer. Pair them with basil and mozzarella, layer them in a classic BLT, or stuff them into a savory pie—there are endless possibilities. However, while preparing these dishes, you might be overlooking one of my favorite ways to use fresh tomatoes right now.

Transform Fresh Tomatoes Into a Vinaigrette for the Perfect Dressing

When I make one of my favorite summer dishes, tomato pie, I use a trick that involves chopping the tomatoes and squeezing out the excess liquid. This helps dry them out so the pie doesn’t become soggy while baking. The bonus? The leftover tomato juice, which is far too flavorful to throw away. After pressing, draining, and straining the tomatoes, I'm left with a rose-colored liquid that's bursting with flavor. So, what do I do with it? I turn it into a simple, yet delicious, tomato vinaigrette.

Tomatoes, with their perfect balance of tangy and sweet acidity, are ideal for vinaigrette. Adding a splash of red wine or champagne vinegar elevates the flavor, while olive oil, salt, and fresh herbs round out the dressing. This vibrant creation is perfect for drizzling over greens, pasta dishes, or even extra-tomatoey tomato salads.

While it’s certainly tasty to use whole tomatoes in dressings, like the simple blender tomato vinaigrette or the more herb-packed tomato-herb version that includes diced tomatoes, what I really love about using pure tomato juice is the smoothness. No bitter seeds or chewy skins to deal with, and it’s incredibly easy to whip up—no blender required.

How to Make Tomato Vinaigrette

Choose the ripest tomatoes you can find. Heirloom or beefsteak varieties are especially juicy, but any type from your garden will work. If you're using juice, I recommend straining it for the best texture. If using whole tomatoes, be sure to seed them and either chop finely or blend (and strain) to capture the fullest tomato flavor. Once you have about a cup of tomato, prepare a basic vinaigrette. My preferred ratio is:

• 1 cup fresh tomato juice
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper, to taste
• Chopped herbs, to taste

If you want to add a bit of sweetness, a drizzle of honey will do the trick. Feel free to adjust the herbs to your taste—I usually go for freshly chopped basil, thyme, and oregano, but dried Italian seasoning works in a pinch. Combine everything in a jar with a tight-fitting lid or a dressing container, shake well until the ingredients emulsify, and your dressing is ready to pour over your dish. It’ll keep in the fridge for a few days if you don’t finish it right away.

Salad (and summer!) has never been more delicious than with a tangy tomato dressing. Now, if you’ll excuse me, I’m off to the market to grab ingredients for my Caprese, tomato galette, and more vinaigrette.