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Roasted Tomato Vinaigrette

What You Need

12 ounces plum tomatoes, halved lengthwise and cored

1 tablespoon chopped garlic

1 tablespoon extra-virgin olive oil

1 teaspoon Italian seasoning mix

1 teaspoon kosher salt

Freshly ground pepper, to taste

2 tablespoons sherry vinegar, or red-wine vinegar


1) Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.

2) Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.

3) Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

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