This All Purpose Roasted Tomato Vinaigrette is perfect for using on salads, eggs, sandwiches and even meat! It's tangy, rich and incredibly healthy.
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.