Roasted Tomato Vinaigrette

I’m not sure that this really requires a recipe, but it was so delicious and inspired I wanted to write it down so I’d remember to make it again.

1 roasted tomato, peeled and seeded

2 cloves peeled garlic, also roasted

white balsamic vinegar (or sub other, maybe red wine, cider, or champagne vinegar)

extra virgin olive oil

salt and freshly ground pepper

Puree tomato and garlic in mini-prep food processor or with immersion blender in small container. Add 1-2 T vinegar, then drizzle in EVOO until emulsified, and the oil and acid seem balanced. Season with salt and pepper. This is a delicious and delicate way to highlight tomatoes. Be sure to use a good-quality one that actually tastes like a tomato.

To roast tomato and garlic: core tomato and rub with oil. Peel garlic. Broil, turning once, until tomato is blackened and blistered. Let cool, peel and seed.

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