Roasted Tomato Vinaigrette
Recipe from EatingWell

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

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Ingredients
  • 12  ounces
    plum tomatoes, halved lengthwise and cored
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  • 1  tablespoon
    chopped garlic
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  • 1  tablespoon
    extra-virgin olive oil
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  • 1  teaspoon
    Italian seasoning mix
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  • 1  teaspoon
    kosher salt
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  •  
    Freshly ground pepper, to taste
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  • 2  tablespoons
    sherry vinegar, or red-wine vinegar
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Directions
1.
Preheat oven to 300 degrees 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.

Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 1 week. Stir before using.

Nutrition information
Calories 19, Total Fat 1 g, Monounsaturated Fat 1 g, Sodium 99 mg, Carbohydrate 1 g, Potassium 59 mg. Percent Daily Values are based on a 2,000 calorie diet
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