Roasted Roma Vinaigrette Recipe

Roasted Roma Vinaigrette Recipe

  • 2 pounds Roma (plum) tomatoes, quartered
  • 2 shallots, quartered
  • 1/4 cup garlic cloves
  • 3 tablespoons olive oil
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • salt and ground black pepper to taste
  • 2 cups balsamic vinegar
  • 2 cups canola oil
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.
  3. Roast in preheated oven until the garlic cloves are soft, about 20 minutes.
  4. Blend the tomato mixture with balsamic vinegar in a blender until smooth.
  5. Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.
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