Roasted Tomato Vinaigrette Recipe
Ingredients
| Ripe tomatoes | 2 Large | |
| Shallot | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Teaspoon | |
| Balsamic vinegar | 2 Teaspoon | |
| 1/4 teaspoon each salt and black pepper, or to taste | ||
| 2 tablespoons minced fresh basil, parsley, or chives or a combination or 1 teaspoon dried herbs, crumbled | ||
Directions
1 Using a long-handled fork, roast each tomato over an open flame, turning frequently, for 2 minutes or until charred all over or preheat the broiler, setting the rack 6 inches from the heat.
Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred.
Peel, core, and chop the tomatoes.
2 In a food processor or blender, whirl the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, and basil for 30 seconds or until well combined.
Will keep, covered and refrigerated, for up to 3 days.
Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred.
Peel, core, and chop the tomatoes.
2 In a food processor or blender, whirl the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, and basil for 30 seconds or until well combined.
Will keep, covered and refrigerated, for up to 3 days.
Chef
