Roasted Tomato Vinaigrette

"Delicious not only on greens, but try drizzling over salmon. Crated by Brian Streeter of Cakebread Cellars."
 
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Ready In:
1hr
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Cut tomatoes in half lengthwise. Peel and thinly slice garlic and insert into tomato flesh. Toss with a tablespoon of olive oil, fresh thyme and season with salt and pepper.
  • Place on a sheet pan and roast until lightly charred and starting to shrivel, about 45 minutes. Remove from oven and when cool enough to handle peel off skins, remove seeds and roughly chop.
  • Place in a stainless steel or glass mixing bowl along with vinegar and basil. Whisk in remaining olive oil to combine.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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