Friday, August 1, 2008

Roasted Tomato and Onion Vinaigrette


I have been wanting to try to make a salad dressing out of roasted tomatoes for quite some time. It turned out quite thick and very tasty, it would be good on salad, roasted veggies or just about anything! Roasting the vegetables really intensifies the flavor.

cherry or grape tomatoes
I onion sliced thickly
4 tbl olive oil, plus more for making the vinaigrette
sea or kosher salt
balsamic vinegar

First you need to roast the vegetables, place the tomatoes and sliced onions on a non stick sheet pan, mix with the 4 tbl olive oil and salt.

Roast in the oven at 410 for about 20 minutes total, stirring them several times during the roasting process, remove from oven when done and set aside. You want the tomatoes to be juicy and cooked thru.

Place the veggies into your food processor, blender or you can use a stick blender, and pulse until it is very thick and well Incorporated.

Stream in olive oil until you like the consistency. I like it a bit thicker, it coats the lettuce leaves better.

I added balsamic vinegar and lots of fresh cracked pepper

5 comments:

Jan said...

That sounds like a great way to use up some of my zillions of tomatoes. Thanks, Cheryl.

Paula said...

This looks and sounds so tasty. I need to use balsamic vinegar more. I bet it added great depth to this recipe!

lily said...
This comment has been removed by a blog administrator.
Kevin said...

This sounds really tasty!

Anonymous said...

Heya. If you want to thin it a bit for a dressing, add a bit of stock to it. Shouldn't ruin the flavour! ;o)
TJ

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