Roasted tomato Vinaigrette cont.

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Whisk together 1½ tablespoons garlic, sugar, salt, white pepper, 4 tablespoons oil, 2 tablespoons vinegar, sweet pepper and half the onion. Cut tomatoes in half. Toss with oil and vinegar mixture. Marinate at room temperature for 20 minutes. In a separate bowl, whisk together remaining oil, vinegar, garlic and onion, then add Tabasco sauce, basil and thyme. Refrigerate.

Heat oven to 375 degrees. Place tomatoes, cut side down, in a glass dish. Pour marinade over them, and roast for 10 minutes (about 5 minutes for cherry tomatoes). Let tomatoes cool, then dice into bite-size pieces.

Scrape everything from the baking dish into the refrigerated oil and vinegar mixture. Add roasted tomatoes. Stir and let sit for at least 10 minutes before serving over greens of your choice. Note: The dressing will be chunky. If you prefer, you can blend before serving for a finer consistency. This is enough dressing for about 8 salads. A Good Credit Score is 700 or Above. See yours in just 2 easy steps!