Roasted Tomato Vinaigrette
4 oz. apple cider or red wine vinegar
1 cup extra virgin olive oil
Salt and pepper to taste
Cut tomatoes in half horizontally (not through the stem end). Place cut side down on an oven-safe tray lined with parchment paper and brush with a little of the olive oil. Place in a preheated 400° oven for 30-45 minutes until the skin starts to char. Remove from the oven and remove the skins, and cut out the tomato stems and cores.
Place the roasted tomato halves in a blender or food processor and puree until smooth. Add the vinegar to the roasted tomato puree and blend well. With the machine still running, slowly drizzle in the olive oil to form an emulsified vinaigrette. Season with salt and pepper.
Aside from being a great salad dressing, the roasted tomato vinaigrette also makes a wonderful accompaniment for fish.
For a more intense tomato flavor, substitute the accumulated tomato liquid in the bottom of the roasting pan for some or all of the vinegar in the recipe.
Served at the July 30, 2009 BISTRO!
– Created by CCSC Chef Andrew Hughes