Roasted Tomato Vinaigrette Dressing

A Large Tomato Cut In Half
A Garlic Clove
A Tablespoon Of Red Onion (Peeled But Not Cut)
Three Teaspoons Of Balsamic Vinegar, Divided
1/2 Cup And A Tablespoon Of Olive Oil, Divided
A Tablespoon Of Romano Cheese
A Teaspoon Of Fresh Italian Parsley
A Tablespoon Of Fresh Basil
1 1/2 Teaspoons Of Sea Salt, Divided (Approximate)
1/2 Teaspoon of Ground Black Pepper (Approximate)

Preheat the oven to 325 degrees. Brush the red onion and the garlic clove with ½ teaspoon of olive oil and sprinkle them generously with sea salt and  black pepper. Wrap the onion and the garlic in aluminum foil. Put the tomato halves (skin side down) in a baking dish. Brush the tomato halves with a teaspoon of balsamic vinegar and two teaspoons of olive oil. Sprinkle sea salt and black pepper on each of the tomato halves. Bake the tomatoes, the red onion, and the garlic in the oven for an hour. After an hour, remove the vegetables and let them cool.

Squeeze the flesh out of the roasted garlic skin into a blender. Add the tomato halves, the onion, the Romano cheese, the parsley, the basil, and two teaspoons of balsamic vinegar to the blender. Blend these ingredients until smooth. While blending, slowly add a ½ cup of olive oil. After all of the olive oil has been added, blend the mixture until it is smooth and thickened slightly. Taste and add more sea salt and/or black pepper if desired. Use this dressing on lettuce greens or cooked vegetables.

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