Roasted Tomato Dressing
Servings
4Serving size
3 Tbsp. (Makes about 3/4 cup)This recipe can be multiplied and keeps well, tightly covered, in the refrigerator for about 3 days.
Ingredients
| 6 ounce Grape or cherry tomatoes |
| 1 Tbsp. Olive oil |
| 2 Tbsp. Balsamic vinegar |
| 1/4 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 2 Tbsp. Fresh parsley |
Instructions
Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a mini-chopper or blender (a stick blender will work too).
Process until smooth and then chill for at least an hour.
This goes especially good over spicier greens like arugula (rocket) or watercress.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This dressing is simple, fast and easy. Roasting the tomatoes gives them a lovely umami flavor that’s also nice and sweet. Using the smaller tomatoes will give you a good tomato flavor year round that you can’t get from the awful things that grocery stores sell as tomatoes in the winter months.