Roasted Tomato Vinaigrette
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. Source: EatingWell Magazine, March/April 2007
Ingredients
Directions
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Preheat oven to 300 degrees F. Coat an 8-inch-square glass baking dish with cooking spray.
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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.
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Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.
Nutrition Facts
Serving Size: 2 tablespoons
Per Serving:
16 calories; 1.1 g total fat; 0.2 g saturated fat; 89 mg sodium. 63 mg potassium; 1.3 g carbohydrates; 0.3 g fiber; 1 g sugar; 0.3 g protein; 211 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 4 mg calcium; 3 mg magnesium;
Exchanges:
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