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Roasted Tomato Dressing
Servings = 4 | Serving size =3 Tbsp. (Makes about 3/4 cup)
This recipe can be multiplied by 2.
This dressing keeps well tightly covered in the refrigerator for about 3 days.
| 6 ounces | cherry or grape tomatoes |
| 1 Tbsp | extra virgin olive oil |
| 2 Tbsp | balsamic vinegar |
| 1/4 tsp | salt |
| 1/8 tsp | pepper |
| 2 Tbsp | flat leaf parsley |
Place the tomatoes in a medium pan and place the pan in the preheated oven. Roast for about 15 - 20 minutes. Shake the pan about three or four times. The outside of the tomatoes should be slightly browned in spots. Do not roast so long that the tomatoes burst open. If one or two do, it’s time to take the pan from the oven.
Place the roasted tomatoes, olive oil, vinegar, salt, pepper and parsley in a mini-chopper or blender (a stick blender will work too).
Process until smooth and then chill for at least an hour.
This goes especially good over spicier greens like arugula (rocket) or watercress.
Nutrition Facts
Serving size: 3 Tbsp. | Servings 4
Calories 43 | Calories from Fat 31
Amount Per Serving (% Daily Value)
Total Fat 3g (5%) | Saturated Fat 0g (2%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 149 mg (6 %)
Total Carbohydrates 3g (1%) | Sugars 2g
Dietary Fiber 1g (2%) | Protein 0g
Vitamin A 10% | Vitamin C 13 % | Calcium 1% | Iron 2%
Vitamin K 36 mcg | Potassium 113 mg | Magnesium 6 mg
"Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes."
Guy Clark, Songwriter
The refrigerator light goes on...
This dressing is simple, fast and easy. Roasting the tomatoes gives them a lovely umami flavor that’s also nice and sweet. Using the smaller tomatoes will give you a good tomato flavor year ‘round that you can’t get from the awful things that grocery stores sell as tomatoes in the winter months.
