Roasted Tomato Vinaigrette
I wanted to recreate a salad that my husband and I always order at our favorite restaurant. It’s a very simple salad with the most delicious roasted tomato vinaigrette. I roasted some small vine ripened tomatoes and a couple of cloves of garlic together then pureed them with a bit of olive oil, canola oil, balsamic vinegar, rice vinegar, and some fresh basil. This vinaigrette was so delicious with the sweetened tomatoes and garlic together with the tangy vinegar. It was a big hit with all of us including my kids.Roasted Tomato Vinaigrette: Recipe and photos by For the Love of Cooking.net Inspired by Mingo
- Drizzle of olive oil
- 8-9 small vine ripened tomatoes, sliced in half
- 2 cloves of garlic, skins on
- 3 tbsp olive oil
- 3 tbsp canola oil
- 2 tbsp balsamic vinegar
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp fresh basil, chopped
- Sea salt and freshly cracked pepper, to taste
Slice the tomatoes in half then place them on the baking sheet; put the two cloves of garlic (leave the skins on) in the center of the tomatoes.
Place into the oven and roast for 10 minutes. Remove from the oven and let cool. Once cooled, remove the skin from the garlic cloves and place into a bowl along with the roasted tomatoes.
Add the olive oil, canola oil, balsamic vinegar, rice vinegar, sugar, fresh basil, and sea salt and freshly cracked pepper, to taste. Mix using a emulsion blender until smooth and creamy. Taste and re season if needed. Set aside and let the flavors mingle for at least 30 minutes before using.
GIVEAWAY WINNER – (Giveaway closed – winner chosen):
This looks DELICIOUS, and perfect for the cool weather we’ve had in MN the past few days. And you can’t go wrong with a dish that requires only one pan! Can’t wait to try this…think I will make your Flaky Buttermilk Biscuits (which our family LOVES) to go with this!
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