- 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
- 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.
03/24/2018
recipepes.com
Roasted Roma Vinaigrette, recipe
PT15M
PT1H
5
455 calories
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