Roasted Tomato Vinaigrette

From EatingWell: March/April 2007, The EatingWell Diet (2007) — Subscribe Now!

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

Nutrition Profile

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

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.

Tips & Notes

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