Roasted Roma Vinaigrette Recipes

ROASTED-GARLIC VINAIGRETTE

Steps:

• Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

ROASTED ROMA VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).n
• Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.n
• Roast in preheated oven until the garlic cloves are soft, about 20 minutes.n
• Blend the tomato mixture with balsamic vinegar in a blender until smooth.n
• Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.n

ROASTED TOMATO VINAIGRETTE

Steps:

• Preheat broiler.
• Place tomatoes, slice side up, on a baking sheet (lined with foil for easy cleanup) and broil 3-5 minutes until slightly charred.
• Set aside and let tomatoes cool.
• Once cooled, place tomatoes in food processor with garlic, lemon juice, vinegar, and salt. Blend on low while slowly adding in olive oil until dressing is fully incorporated.
• Taste. Season with salt and pepper if necessary.
• Serve with your favorite salad combinations.

ROASTED GARLIC VINAIGRETTE

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

ROASTED ROMA VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).n
• Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.n
• Roast in preheated oven until the garlic cloves are soft, about 20 minutes.n
• Blend the tomato mixture with balsamic vinegar in a blender until smooth.n
• Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.n