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Roasted Roma Vinaigrette Recipe

Recipe by: aMUS3`

"Basic balsamic dressing with a tangy twist."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In35 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.
  • 3Roast in preheated oven until the garlic cloves are soft, about 20 minutes.
  • 4Blend the tomato mixture with balsamic vinegar in a blender until smooth.
  • 5Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.
Ingredients
  • 64 servings
  • 77 cals
  • 2 pounds Roma (plum) tomatoes, quartered
  • 2 shallots, quartered
  • 1/4 cup garlic cloves
  • 3 tablespoons olive oil
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • salt and ground black pepper to taste
  • 2 cups balsamic vinegar
  • 2 cups canola oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    77
    4%
  • Fat:
    7.7
    12%
  • Carbs:
    2.2
    < 1%
  • Protein:
    0.2
    < 1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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