Roasted Tomato Vinaigrette

http://www.eatingwell.com/recipes/roasted_tomato_vinaigrette.html

From EatingWell:  March/April 2007, The EatingWell Diet (2007)

Invest a little extra time in this recipe to slow-roast the tomatoes and you're rewarded with a rich, earthy flavor with almost no fat.

1 cup | Active Time: 10 minutes | Total Time: 2 hours

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
• Freshly ground pepper, to taste
• 2 tablespoons sherry vinegar, or red-wine vinegar

Preparation

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. 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.
3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

Nutrition

Per 2-tablespoon serving : 19 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 99 mg Sodium; 59 mg Potassium

Exchanges: Free food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.