Advertisement

Roasted Tomato Vinaigrette

March/April 2007, The EatingWell Diet (2007)

Your rating: None Average: 3.4 (38 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

1 Review for Roasted Tomato Vinaigrette

01/19/2015
Anonymous
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!

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner