Roasted Tomato Vinaigrette

Ingredients

• 12 ounces plum tomatoes, halved lengthwise and cored (or any type of tomato you have)


• 1 tablespoon chopped garlic


• 1 tablespoon extra-virgin olive oil


• 1 teaspoon Italian seasoning mix


• 1 teaspoon kosher salt


• Freshly ground pepper, to taste


• 2 tablespoons sherry vinegar, or red-wine vinegar

Directions

1. Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.


2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.


3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

Share!

Reviews 0