summer roasted tomato vinaigrette

Our signature summer roasted tomato vinaigrette is elegant easy to prepare vinaigrette ads the bright flavor of tomatoes from the garden. It’s a bit like summer & sunshine  in a bottle./
See the chef’s note for oven roasted roma tomatoes. Organic canned fire roasted tomatoes also work very well for this recipe.

Provisions

3/4 cup olive extra virgin olive oil
3/4 cup grape seed oil
1 tablespoon sesame oil ( optional)
3/4 cup red wine vinegar
1 cup roasted roma tomatoes ,chopped * see chefs note OR 1 cup organic canned fire roasted tomatoes
2 tablespoons sundried tomatoes, chopped
1 clove garlic
1 small shallot
1 tablespoon fresh tarragon, or basil chopped
sea salt and fresh cracked pepper to taste

Process

Place all ingredients in a blender and process at a low speed for about 30 seconds.

*Chef’s Note

Oven roasted roma tomatoes Provisions 10 fresh roma tomatoes, cut in half lengthwise grape seed oil 3 cloves of garlic, chopped 1 tablespoon of balsamic vinegar sea salt and fresh cracked pepper to taste Process Preheat oven to 200 degrees. Place tomatoes in a large bowl. Lightly drizzle with grape seed oil, add balsamic vinegar, garlic and sprinkle with salt and pepper. Lightly toss together, coating everything. Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Bake about three hours until tomatoes are fairly dehydrated. Tomatoes will keep in a jar covered with extra virgin olive oil for about two weeks.