Go Back
–+ servings
Roasted Tomato Vinaigrette
Print

Roasted Tomato Vinaigrette

Course Condiment
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1 cup +/-
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Immersion Blender or Blender

Ingredients

  • Drizzle of olive oil
  • 8-9 small vine-ripened campari tomatoes sliced in half
  • 2 cloves of garlic skins on
  • 3 tbsp olive oil
  • 3 tbsp vegetable oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp rice vinegar
  • Sugar or honey to taste
  • 1 tbsp fresh basil chopped
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
  • 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 15 minutes.
  • Remove from the oven and let cool. Once cooled, remove the skins from the garlic cloves and place them into a bowl along with the roasted tomatoes.
  • Add the olive oil, vegetable oil, balsamic vinegar, rice vinegar, sugar (or honey), fresh basil, sea salt, and freshly cracked pepper to taste.
  • Mix using an emulsion blender or 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.