Rating
Tantillo Recipes
 12 ripe plum tomatoes
 2 tablespoons Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 4 fresh basil leaves, chopped
 1 teaspoon minced shallots
 Sea salt and freshly ground black pepper
 4 tablespoons Tantillo California Extra Virgin Olive Oil
 2 tablespoons Dijon mustard
1

Preheat the oven to 350 degrees. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon Tantillo California Extra Virgin Olive Oil, and the Dijon mustard.

2

Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put the mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.)

3

Transfer the mixture to afoot processor and puree. Add the Tantillo Balsamic Vinegar and basil and mix.

4

Season with salt and pepper to taste.

5

While mixing, slowly drizzle in the remaining 3 tablespoons Tantillo California Extra Virgin Olive Oil to form an emulsified mixture.

6

Refrigerate for up to 3 days.

Ingredients

 12 ripe plum tomatoes
 2 tablespoons Tantillo Balsamic Vinegar
 1 teaspoon minced garlic
 4 fresh basil leaves, chopped
 1 teaspoon minced shallots
 Sea salt and freshly ground black pepper
 4 tablespoons Tantillo California Extra Virgin Olive Oil
 2 tablespoons Dijon mustard

Directions

1

Preheat the oven to 350 degrees. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon Tantillo California Extra Virgin Olive Oil, and the Dijon mustard.

2

Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put the mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.)

3

Transfer the mixture to afoot processor and puree. Add the Tantillo Balsamic Vinegar and basil and mix.

4

Season with salt and pepper to taste.

5

While mixing, slowly drizzle in the remaining 3 tablespoons Tantillo California Extra Virgin Olive Oil to form an emulsified mixture.

6

Refrigerate for up to 3 days.

Roasted Tomato Vinaigrette