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Roasted Tomato Vinaigrette

Western.Chefs's picture
Ingredients
  Ripe tomatoes 1 1⁄2 Pound, roasted (3 Large Sized Ones)
  Garlic 1 Clove (5 gm)
  Green onions 2 (With Tops)
  Parsley sprigs 8
  Balsamic wine vinegar/Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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