Roasted Tomato Vinaigrette
|Ripe tomatoes||1 1⁄2 Pound, roasted (3 Large Sized Ones)|
|Garlic||1 Clove (5 gm)|
|Green onions||2 (With Tops)|
|Balsamic wine vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄2 Teaspoon|
1. When the roasted tomatoes are cool enough to handle, peel off the skins, quarter, and remove the seeds. You should have about 1/2 cups.
2. Place the tomatoes and remaining ingredients in a food processor. Process for 3 minutes or until smooth; refrigerate until serving time (will keep for up to 4 weeks). Drizzle over vegetable, meat, or seafood salad.