Roasted Tomato Sauce

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* Exported from MasterCook *

 

Roasted Tomato Vinaigrette

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ripe plum tomatoes

1 teaspoon minced garlic

1 teaspoon minced shallots

4 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

4 fresh basil leaves -- chopped

sea salt and freshly ground black pepper

 

Preheat the oven to 325F. Cut each tomato in 3 pieces. In a mixing bowl, toss

the tomatoes with the garlic, shallots, 1 tablespoon of the olive oil, and the

Dijon mustard. Place the mixture in a shallow baking dish and roast for 30

minutes. (In the summer months, put this mixture in an aluminum foil pouch and

place on the grill for a smoky flavor. Let cool 20 minutes.)

 

Transfer the mixture to a food processor and puree. Add the vinegar and basil

and mix. Season with salt and pepper to taste. While mixing, slowly drizzle in

the remaining 3 tablespoons olive oil to form an emulsified mixture.

Refrigerate for up to 3 days.

 

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 512 Calories; 55g Fat (94.6% calories

from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 377mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0