Roasted Tomato Vinaigrette
|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.