ROASTED TOMATO VINAIGRETTE

ROASTED TOMATO VINAIGRETTE image

Yield 1 cup

Number Of Ingredients 7

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2 pints Sun Gold tomatoes, divided
2 tablespoons olive oil, divided
1 tablespoon finely minced shallots
Â½ teaspoon finely grated garlic
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
1 teaspoon finely grated lemon zest

Steps:

1. Preheat the oven to 400Âº. On a parchment-lined rimmed baking sheet, toss Â½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool. 2. Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes. 3. Transfer the remaining pint of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.