roasted roma vinaigrette

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.