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Shared By Chef Roberto
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Roasted Tomato Vinaigrette

Ingredients

  • 8 Roma tomatoes, quartered and seeds removed
  • 2 medium shallot, medium diced
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp salt
  • 5-6 cracks from pepper mill grinder
  • 2 tsp dry basil
  • 2 Tbsp EVOO
  • 2 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • Juice of 1 orange
  • 1 cup canola oil
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Directions

  1. Step 1) place all ingredients (besides apple vinegar, orange juice and canola oil) in 2 inch half hotel pan and mix ingredients together.
  2. Step 2) Roast all ingredients in hotel pan at 500 degrees for 9 min, on convection in alto-sham, then cool for 10-15 minutes
  3. Step 3) put roasted veg, apple vinegar and orange juice into vitamix, blend on medium speed, emulsify with reserved canola oil until you get the right viscosity. You do not have to use all of the canola oil.
  4. Step 4) cool completely before using.
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