Roasted Tomato And Balsamic Vinaigrette
The whole reason for the long, slow roasting was to concentrate the flavors. So, I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked. Is it as good? Who knows? Yet another “subjective mater of taste” argument. Do I always use the shortcut method? No, I do (when I have time) love a nice pan of slow roasted, caramelized Roma tomatoes. They are great served whole on burgers, and as a side dish with many main dishes. In fact, now I have to demo the original method! Anyway, here is a 5 minute version that will pair wonderfully with so many things, and you’re only a few minutes away. I used this on my Pan Seared Perch with Fried Capers recipe, so if you haven’t seen that one, check it out. By the way, this is also very nice with I touch of fresh garlic, which I didn’t use this time…hey, I can’t use garlic in every recipe! Enjoy.
IngredientsFor recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.
Difficulty Level:Very Easy
Preparation Time:5 Minutes
Who doesn’t like a rich, well flavored vinaigrette? This roasted tomato dressing may seem to be a wonderfully complex vinaigrette but uses a secret ingredient that saves you the tedious task of slow roasting Roma tomatoes to get that concentrated, caramelized and condensed tomato mass. This vinaigrette is so good next to any grilled fish, meat, veggies or salads.