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Roasted Tomato Vinaigrette

March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 3.2 (34 votes)

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.


Roasted Tomato Vinaigrette

Makes: 1 cup

Active Time:

Total Time:

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.

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


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