Roasted Tomato Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A great low-fat dressing for your salads. Can be covered and refrigerated for up to 1 week. Ingredients:
12 ounces plum tomatoes, halved lengthwise and cored |
1 tablespoon chopped garlic |
1 tablespoon extra virgin olive oil |
1 teaspoon italian seasoning mix |
1 teaspoon kosher salt |
fresh ground pepper |
2 tablespoons 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.
3. 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.
4. Transfer the tomatoes to a blender. Add vinegar and puree.
5. Cool completely before using.
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