Roasted Roma Vinaigrette recipe
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Ingredients
- 2 pounds Roma (plum) tomatoes, quartered 2 shallots, quartered ¼ cup garlic cloves 3 tablespoons olive oil 2 sprigs fresh sage 2 sprigs fresh rosemary salt and ground black pepper to taste 2 cups balsamic vinegar 2 cups canola oil
Nutrition Info
- 76.9 caloriescarbohydrate: 2.2 gcholesterol: : -fat: 7.7 gfiber: 0.2 gprotein: 0.2 gsaturatedFat: 0.6 gservingSize: -sodium: 2.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Roasted Roma Vinaigrette
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil, season with salt and black pepper. Spread the tomato mixture into a baking dish.
Roast in preheated oven until the garlic cloves are soft, about 20 minutes.
Blend the tomato mixture with balsamic vinegar in a blender until smooth.
Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.