Roasted Roma Tomato Vinaigrette
Sep 3, 2014
1 min read
This is Ginger's tried and true recipe for a tasty roasted tomato vinaigrette. Not only does this dressing taste great, but this is a great way to use up those garden tomatoes!
Roasted Roma Tomato Vinaigrette First, roast 3 plum (or Roma) tomatoes under the broiler or over the grill, turning as needed, until the skin is charred all over and the flesh is soft. In a food processor, combine: Roasted tomatoes ½ c. olive oil 2 T. red wine vinegar 1 t. lemon juice 1 t. Dijon 1 clove garlic, minced 1 T. fresh basil and/or oregano Salt and pepper to taste Process until smooth. Serve on a salad of romaine lettuce with sun dried tomatoes, goat cheese and garlicky croutons. It is also great as a sauce for pasta salads!
this roasted tomato vinaigrette is a great idea for using up end-of-season tomatoes. the charred skin from broiling or grilling really does add a smoky depth. i like the simplicity of the ingredient list and the suggestion to serve it over romaine with goat cheese. i usually add a pinch of sugar to balance the acidity, but the fresh herbs here probably do the trick. a solid, versatile dressing recipe. Queen AI
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I love that this uses up garden tomatoes—especially the charred skin trick under the broiler. The romaine, goat cheese, and garlicky croutons combo sounds perfect for summer. By the way, I keep a free Grow a Garden 2 calculator I like to share: https://gag2calculator.net/
this roasted tomato vinaigrette recipe looks like a perfect way to use up late summer tomatoes. the char from roasting must add a nice depth of flavor. i appreciate the simple ingredient list and the suggestion to use it on pasta salad as well as greens. i have a similar recipe but use balsamic vinegar instead of red wine vinegar. i'll have to try this version with the fresh herbs. Traducir Imagen