Roasted Tomato Vinaigrette
April 7, 2016
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.