Roasted Roma Vinaigrette

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.

3. 3

   Roast in preheated oven until the garlic cloves are soft, about 20 minutes.

4. 4

   Blend the tomato mixture with balsamic vinegar in a blender until smooth.

5. 5

   Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.

* Per serving · 4 servings · Values may vary.

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