This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"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
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.
Servings: 4 | Serving size: 3 Tbsp. (Makes about 3/4 cup)
Cooking Time: 30 Minutes
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|
|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.
Serving size: 3 Tbsp.
|Calories 43||Calories from Fat 31|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 10%||Vitamin C 13%|
|Calcium 1%||Iron 2%|
|Vitamin K 36 mcg||Potassium 113 mg|
|Magnesium 6 mg|