- 1 ripe Roma tomato
- 1 tbsp. olive oil
- kosher salt
- ½ cup olive oil
- ¼ cup white balsamic vinegar or white wine vinegar
- ground black pepper
- Preheat oven to 350°F. Wash Roma tomato; cut in half lengthwise. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Bake in oven until shriveled and starting to turn brown, about 20-30 minutes.
- Place the roasted tomatoes in the bowl of a blender or small food processor. Add the vinegar and ½ cup olive oil, salt and pepper to taste. Place lid on bowl and puree until smooth. If needed, added a pinch of sugar. Refrigerate until served.
Yields approximately 1 cup of dressing
©2016 Chef Jennifer M. Denlinger www.FloridaChef.net