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Roasted tomato vinaigrette

This vinaigrette is perfect for a grilled salad or even over a Summer pasta salad. It is so simple to make and will last for a few weeks in the refrigerator. You can even use it as a marinade for chicken or sauce for grilled fish. ENJOY!
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Course: Dressing, Salad, Sauce
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • Ingredients
  • 1 cup ripe cherry or grape tomatoes
  • 2 tablespoons plus 1/4 cup good quality olive oil
  • 3 tablespoons sherry vinegar
  • 2 teaspoons agave
  • 4 tablespoons shallots roasted first
  • 2 garlic cloves minced
  • 8-10 basil leaves
  • 1/4 teaspoon Kosher salt more to taste if needed
  • 1/4 teaspoon freshly cracked black pepper

Equipment

  • Roasting Pan
  • https://www.amazon.com/dp/B09BJFL1JN/ref=as_sl_pc_as_ss_li_til?tag=happychefma0f-20&linkCode=w00&linkId=c92b247602de89f0374e47c720b4188b&creativeASIN=B09BJFL1JN
  • Mini Food Processor
  • https://www.amazon.com/dp/B06Y2GZWCJ/ref=as_sl_pc_as_ss_li_til?tag=happychefma0f-20&linkCode=w00&linkId=c3ba81ce37906d6f92212947ad4ce782&creativeASIN=B06Y2GZWCJ

Method
 

  1. Roast the tomatoes with 2 tablespoons of the oil, garlic and shallots in a 400F oven or on the grill at 400F until collapsing, charred and softened. Check at 20 minutes, then check every 5 -10 minutes after until finished.
  2. 2.Place charred tomato mixture, remaining 1/4 cup oil, vinegar, agave and basil in a blender and blend until combined (but not overly smooth). You do not want chunks, but you want to leave a little texture.
  3. Jar and Refrigerate for up to 3 weeks. ENJOY!