Charred-Tomato Vinaigrette

Notes: Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill.

Yield: Makes about 1 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 22
  • Calories from fat: 73%
  • Protein: 0.2g
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Carbohydrate: 1.5g
  • Fiber: 0.3g
  • Sodium: 38mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 Roma tomatoes (12 oz. total)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon granulated sugar
  • About 1/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 teaspoon firmly packed brown sugar
  • 4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 teaspoon dried basil
  • Pepper

Preparation

  1. 1. Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool.
  2. 2. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.
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