Roasted Tomato Vinaigrette
This is a bright and very savory dressing with a hint of cheese flavor, thanks to the nutritional yeast. Also makes an excellent dip for fresh bread. Your yield may vary slighty as the amount of tomato juice varies by tomato. This should not be a problem as there is plenty of room for adjustment and addition of seasoning to get it just right.
- 2 ripe medium-size tomatoes or 4 plum tomatoes, sliced in half Add to list
- 1 tablespoon red wine vinegar Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 1 teaspoon nutritional yeast Add to list
- 1 teaspoon Sucanat sugar Add to list
- 1 clove garlic, minced Add to list
- Salt and fresh ground pepper to taste Add to list
Preheat oven to 400°F. Place tomatoes cut side down on lightly-oiled, parchment-lined baking sheet. Roast for 30 to 40 minutes or so until skins are lightly browned and tomatoes are very fragrant.
Let tomatoes cool and place them in a fine mesh strainer situated over a bowl. With a whisk, press tomato juice through strainer. Continue to turn whisk until all that is left is dry pulp. Discard pulp. Don't forget to scrape off liquid that clings to bottom of strainer.
Blend in vinegar, oil, yeast, sugar, garlic, salt and pepper. Mix well. Let it rest for an hour before serving, then mix well again. Serve over organic greens.
Fun Facts: Tomato in Latin is Lycopersicon esculentum. Lycopersicon is the Latinized nickname wolf peach, given to the tomato by the French botanist Tourefort during the mid-sixteenth century, when it was often mistaken for the wolf peach written about by Galen, thirteen centuries before. Peach was for its luscious appearance, wolf for its presumptive poisonous qualities, in analogy to pieces of aconite-sprinkled meat thrown out as bait to destroy wolves.
Recipe by, former PCC staff