All Purpose Roasted Tomato Vinaigrette
This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and incredibly healthy.
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Servings: 16 2-tablespoon servings
- 1 (14.5 ounce) can whole peeled tomatoes (see notes)
- 3/4 cup fruity extra virgin olive oil , plus more for roasting
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 teaspoons roasted garlic (see notes)
- ¼ teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving the juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
Puree tomatoes with the juice from the can, olive oil, balsamic vinegar, red wine vinegar, roasted garlic, sea salt and crushed red pepper. Adjust seasonings if desired.
To save time: Substitute the whole peeled tomatoes with a 14.5 ounce can of fire roasted tomatoes. Skip the first step in the recipe and puree all the ingredients. Having tried both methods, I prefer the flavor of fresh roasted tomatoes.
To roast garlic: Preheat the oven to 400 degrees F. Slice off the top of a garlic bulb so that a small amount of each clove shows through. Place the garlic in a small ramekin and drizzle 1 tablespoon of olive oil on top. Sprinkle with a bit of salt. Cover the ramekin with foil and roast the garlic for 30 minutes. Set aside to cool. Once the head is cool enough to handle, squeeze the roasted garlic cloves into a small bowl and smash with a spoon to make a paste.
Yields approximately 2 cups.
Calories: 92kcal | Fat: 10g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 2mg | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg