Charred-Tomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another summer tomato recipe - will be using Rio Grandes, San Marzanos & Amish Golds as they ripen for this vinagrette. Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill. Found in Sunset's recipes. Ingredients:
4 roma tomatoes (12 oz. total) |
2 tablespoons extra virgin olive oil |
1/2 teaspoon granulated sugar |
1/4 teaspoon salt, to taste |
2 tablespoons balsamic vinegar |
2 tablespoons red wine vinegar |
1 teaspoon brown sugar, firmly packed |
4 basil leaves, fresh (each 2 in. long) |
pepper, freshly cracked, to taste |
Directions:
1. Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool.
2. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.
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