Roasted Tomato Catalina Dressing

The roasted tomatoes in this recipe add a whole new layer of flavor to the tangy dressing and add a hint of smoky sweetness to any salad.

Serves: 12Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 12 plum tomatoes
  • ½ cup extra-virgin olive oil, divided
  • 1 garlic clove, peeled and minced
  • ½ tsp. kosher salt
  • ⅛ tsp. ground red pepper
  • 3 Tbsp. ketchup
  • 2 Tbsp. honey
  • ¼ tsp. sweet Hungarian paprika
  • ¼ tsp. dried mustard
  • ¼ tsp. celery seed
  • 3 Tbsp. white wine vinegar


  • Preheat oven to 400°F.
  • Cut the tomatoes in half by length and use a spoon to scoop out the seeds. Place tomatoes cut-side-up on a baking sheet lined with parchment paper. Drizzle 3 tablespoons oil over the tomatoes. Sprinkle with garlic, salt, and pepper.
  • Roast tomatoes for 20 minutes, or until tomatoes concentrate and start to caramelize. Remove from oven and let cool 10 minutes.
  • Place roasted tomatoes, ketchup, honey, paprika, mustard, and celery seed in a food processor. Slowly feed the vinegar as you process. Process until smooth. Slowly feed remaining oil into the processor. Process until emulsified.
  • Pour dressing into a bottle and store in fridge. Shake well before each use.