Roasted Tomato Vinaigrette

1. 1

   Cut tomatoes in half lengthwise.

2. 2

   Peel and thinly slice garlic and insert into tomato flesh.

3. 3

   Toss with a tablespoon of olive oil, fresh thyme and season with salt and pepper.

4. 4

   Place on a sheet pan and roast until lightly charred and starting to shrivel, about 45 minutes.

5. 5

   Remove from oven and when cool enough to handle peel off skins, remove seeds and roughly chop.

6. 6

   Place in a stainless steel or glass mixing bowl along with vinegar and basil.

7. 7

   Whisk in remaining olive oil to combine.

No additional tips available.