Roasted Tomato Vinaigrette

I make this dressing with basically any very ripe tomato. Starting with a “winter” or less than ripe tomato will not yield good results. I also sometimes use white balsamic vinegar in place of the white wine vinegar. This dressing is so fresh and tasty. It puts a new twist on everyday salads.

Roasted Tomato Vinaigrette

4 Roma tomatoes, or any other very ripe tomatoes
6 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 Tbsp white wine vinegar
1 tsp. Dijon style mustard
5 or 6 fresh basil leaves
Salt & black pepper

Preheat oven to 400° F. Line a shallow baking pan with non-stick foil. Cut off stem ends from tomatoes. Cut tomatoes in half lengthwise.

In a large bowl, toss together tomatoes, 2 Tbsp of the olive oil, and the garlic. Place tomatoes in the prepared pan, cut sides down. Drizzle tomatoes with any remaining oil mixture from the bowl.

Bake for 25-30 minute. Remove pan from oven and let cool. When cool, remove the tomato skins with your fingers (they should just pull off).

In the bowl of a food processor, combine tomatoes, and any juices from the pan the tomatoes were roasted in, the vinegar, 4 Tbsp olive oil, mustard, basil, salt and pepper. Blend until smooth. Serve immediately or cover and chill for up to 3 days.