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Roasted Tomato Vinaigrette

Healthy.Eater's picture
  Ripe tomatoes 2 Large
  Shallot 1 Large, finely chopped to 2 tablespoons
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Teaspoon
  Balsamic vinegar 2 Teaspoon
  Salt 1⁄4 Teaspoon (To Taste)
  Black pepper 1⁄4 Teaspoon (To Taste)
  Minced parsley/Parsley / chives / combination / 1 teaspoon dried herbs, crumbled 2 Tablespoon

1 Using a long-handled fork, roast each tomato over an open flame, turning frequently, for 2 minutes or until charred all over or preheat the broiler, setting the rack 6 inches from the heat.
Place the tomatoes on a broiler pan and broil for 2 to 3 minutes, turning once, or until charred.
Peel, core, and chop the tomatoes.
2 In a food processor or blender, whirl the tomatoes, shallot, garlic, oil, vinegar, salt, pepper, and basil for 30 seconds or until well combined.
Will keep, covered and refrigerated, for up to 3 days.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 202 Calories from Fat 97

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 526.4 mg21.9%

Total Carbohydrates 25 g8.2%

Dietary Fiber 5.8 g23.2%

Sugars 11.4 g

Protein 5 g10.4%

Vitamin A 117.2% Vitamin C 149.9%

Calcium 10.5% Iron 20.7%

*Based on a 2000 Calorie diet

Roasted Tomato Vinaigrette Recipe