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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Basic balsamic dressing with a tangy twist. Ingredients:
2 pounds roma (plum) tomatoes, quartered |
2 shallots, quartered |
1/4 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Roast in preheated oven until the garlic cloves are soft, about 20 minutes.
4. Blend the tomato mixture with balsamic vinegar in a blender until smooth.
5. Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.
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