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Roasted Tomato Vinaigrette
Roasted Tomato Vinaigrette
1 Review
From: EatingWell Magazine, March/April 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.
- By: EatingWell Test Kitchen
Ingredients 11 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 11 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Active
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Ready In
- Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
- 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.
- Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.
- Make Ahead Tip: Cover and refrigerate for up to 1 week. Stir before using.
- Serving size: 2 tablespoons
- Per serving: 16 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 211 IU vitamin A; 4 mg vitamin C; 4 mg calcium; 0 mg iron; 89 mg sodium; 63 mg potassium
- Carbohydrate Servings: 0
- Exchanges: Free food
Reviews 1
January 19, 2015
By: EatingWell User
So versatile!
This dressing is so tasty, thicker than a normal salad dressing, it could also be used on pasta, new potatoes, jacket potatoes as well as a relish on sandwiches. Would be nice as a dip too. Plus it keeps for a week. I add torn basil to it when it has cooled slightly. Amazing!
