Roasted Tomato Vinaigrette

Ingredients

• 12 ounces plum tomatoes, halved lengthwise and cored
• 1 tablespoon chopped garlic
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Italian seasoning mix
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons sherry vinegar or red-wine vinegar

Directions

Preheat oven to 300°F. Coat an 8-inch-square glass baking dish with cooking spray.

Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.

Transfer the tomatoes to a blender. Add vinegar and puree. (Use caution when blending hot mixtures.) Cool completely before using.

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