Recipe Image

Roasted Tomato Vinaigrette

  • 10 m
  • 2 h
EatingWell Test Kitchen
“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.”


    • 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


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