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    Roasted Tomato Vinaigrette

    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.


    • 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


    Step 1
    Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.
    Step 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.
    Step 3
    Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

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