Tantillo Recipes

Roasted Tomato Vinaigrette

April 7, 2016

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


1Preheat 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.

2Place 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.)

3Transfer the mixture to afoot processor and puree. Add the Tantillo Balsamic Vinegar and basil and mix.

4Season with salt and pepper to taste.

5While mixing, slowly drizzle in the remaining 3 tablespoons Tantillo California Extra Virgin Olive Oil to form an emulsified mixture.

6Refrigerate for up to 3 days.


0 Reviews


All fields are required to submit a review.