Charred-Tomato Vinaigrette

Another summer tomato recipe - will be using Rio Grandes, San Marzanos & Amish Golds as they ripen for this vinagrette. Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill. Found in Sunset's recipes.

• Ready In: 1 hr
• Yields: 1 cup

Ingredients

• 4  roma tomatoes (12 oz. total)
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon granulated sugar
• 1⁄4 teaspoon salt, to taste
• 2  tablespoons  balsamic vinegar
• 2  tablespoons red wine vinegar
• 1  teaspoon brown sugar, firmly packed
• 4  basil leaves, fresh (each 2 in. long)
•  pepper, freshly cracked, to taste

Directions

1. Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt. Bake in a 400° regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool.
2. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.