Best Roasted Roma Vinaigrette Recipes

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ROAST GARLIC BALSAMIC VINAIGRETTE



Roast Garlic Balsamic Vinaigrette image

This simple dressing is so easy to make and tastes great. Drizzle a little on a slice of fresh roma tomato with some whole milk mozzarella and basil. You'll never eat at Olive Garden again. See my Recipe #210046, if you need to.

Provided by ROV Chef

Categories     Salad Dressings

Time 35m

Yield 2 cups

Number Of Ingredients 6

2 cups balsamic vinegar
1 cup roast garlic oil
1 teaspoon kosher salt
1 teaspoon black pepper, fresh ground
1 tablespoon Dijon mustard
1/4 cup sugar

Steps:

  • In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
  • Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
  • Cover and start blending on low.
  • If your blender lid has the small cap, remove it and slowly pour in the oil.
  • Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

Nutrition Facts : Calories 104.4, Fat 0.3, Sodium 1247.2, Carbohydrate 26.3, Fiber 0.5, Sugar 25.2, Protein 0.4

MAKE-AHEAD ROASTED ROMA TOMATO SAUCE



Make-Ahead Roasted Roma Tomato Sauce image

Enjoy rich, summery tomato flavor all year round with this recipe for easy and versatile roasted Roma tomato sauce. This sauce is the star ingredient in some of the best weeknight dinners-enchiladas, chili and sloppy joes, to name a few-so keep a big batch in your freezer and you'll always have an easy way to dinner!

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h40m

Yield 32

Number Of Ingredients 6

24 plum (Roma) tomatoes, stem end trimmed off, halved lengthwise
1/4 cup olive oil
1 tablespoon salt
1/2 teaspoon crushed red pepper flakes
2 large onions, peeled and thickly sliced (3/4 inch)
2 bulbs garlic, root end sliced off

Steps:

  • Heat oven to 425°F. Line 2 rimmed cookie sheets with foil. Spray each with cooking spray.
  • In large bowl, toss tomatoes, olive oil, salt and pepper flakes. Arrange cut side up in one layer, tightly packed in rows, on pans. Transfer onions, without separating into rings, to pan. Press cut side of garlic into the oil, and place on pan. Scrape remaining oil mixture onto onions.
  • Roast 55 minutes to 1 hour 15 minutes or until tomatoes are charred on edges and onions have browned.
  • Squeeze garlic cloves from skins, and place in blender. Working in batches, add tomatoes, onions and pan juices to blender. Blend until smooth, starting low then working up to high speed, 30 to 60 seconds. Transfer to large glass or stainless steel bowl. Repeat with remaining tomatoes, onions, garlic and pan juices.
  • Cover loosely with plastic wrap, and refrigerate about 30 minutes or until lukewarm. Transfer in 1-cup portions to freezer containers or 1-quart resealable freezer plastic bags. (If using freezer bags, squeeze out excess air before sealing. Lay bag flat on cookie sheet, and freeze.) Freeze up to 3 months. Thaw overnight in refrigerator or in microwave on Medium (50%) 3 to 5 minutes or until completely thawed, then use immediately.

Nutrition Facts : Calories 40, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 3 g, TransFat 0 g

ROASTED TOMATO BALSAMIC VINAIGRETTE



Roasted Tomato Balsamic Vinaigrette image

I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 tablespoon double concentrated tomato paste
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
½ teaspoon Dijon mustard
6 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.
  • Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 0.9 g, Fat 13.7 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 51.6 mg, Sugar 0.8 g

BALSAMIC ROASTED TOMATOES



Balsamic Roasted Tomatoes image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

4 Roma tomatoes, thickly sliced
2 tablespoons light balsamic vinaigrette
2 tablespoons grated Parmesan
1 tablespoon freshly chopped basil leaves

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil.
  • Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

ROASTED ROMA TOMATOES



Roasted Roma Tomatoes image

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Provided by WendyWendy

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 8

8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
  • Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.

Nutrition Facts : Calories 204.6 calories, Carbohydrate 7.1 g, Cholesterol 16.7 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 4.8 g, Sodium 216.4 mg, Sugar 4.1 g

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