Roasted Tomato Dressing is a great alternative for dressing salads using fresh tomatoes, shallot and garlic roasted in the oven. The flavor of the dressing can be changed up by adding more fresh herbs to coordinate with the theme of special salads. The flavors are fantastic and well paired with any salads.
Servings 102-tablespoon servings (1 1/4 cup dressing
Author Toni Dash
2medium Tomatoes, havled
5small Garlic Cloves, peeled
1large Shallot, peeled and halved
1 1/2tablespoonplus 3 tablespoons Olive Oil
1/4teaspoonfreshly ground Black Pepper
1/4teaspoonDry Mustard Powder
Additional Kosher Salt and Black Pepper to taste
Preheat the oven to 350 degrees. Line a baking sheet with foil and spray lightly with no-stick spray. Place the tomatoes (cut side up), garlic cloves and shallots on the prepared baking sheets and drizzle with 1 1/2 tablespoons of the olive oil and sprinkle with 1/4 teaspoon each of kosher salt and black pepper.
Place in the oven and bake for 20 minutes. Remove and allow to cool for a few minutes.
Add the roasted vegetables and the remaining ingredients to a blender and process on high speed to puree. Season with additional kosher salt and black pepper as needed to taste.
Store in a sealed jar in the refrigerator for up to 1 week.