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Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette
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Invest a little extra time in this recipe to slow-roast the tomatoes and you’re rewarded with a rich, earthy flavor with almost no fat.

Prep: 10 minutes | Total Time: 2 hours
  • 12 ounces
    plum tomatoes, halved lengthwise and cored
  • 1 tablespoon
    chopped garlic
  • 1 tablespoon
    extra-virgin olive oil
  • 1 teaspoon
    Italian seasoning mix
  • 1 teaspoon
    kosher salt
    Freshly ground pepper, to taste
  • 2 tablespoons
    sherry vinegar, or red-wine vinegar
  1. Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
  2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
  3. Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.


Nutritional Information

Makes: 1 cup
  • Calories19
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium99 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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