Roasted Tomato Vinaigrette

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a bright, savory dressing with a hint of cheese flavor, thanks to the nutritional yeast. Your yield may vary slightly as the amount of tomato juice varies by tomato.

Ingredients

Preparation

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.

Recipe by Ken Charney, former PCC staff

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More about: dressings, salads, tomatoes

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