Warm Tomato Vinaigrette

Four ingredients, ten minutes, and you’ve got a warm, velvety vinaigrette that transforms grilled chicken, seared fish, pasta, or a simple spinach salad into something special.

Tomato passata gives it body, herbed white wine vinegar adds a sharp, tangy bite, extra-virgin olive oil rounds it out, and chopped parsley brings a pop of fresh green.

Just blend everything together and heat it through. That’s it. Sometimes the simplest sauces are the ones you keep coming back to.

Pro Tips

• Warm the vinaigrette gently over low heat. You want it heated through, not simmering or reducing.
• Use the best extra-virgin olive oil you have. With only four ingredients, every one of them needs to pull its weight.
• Try it drizzled over grilled halibut or spooned over warm pasta with a shaving of Parmesan.
• Double the batch and store in the fridge for up to three days. Reheat gently before serving.