Roasted Tomato Vinaigrette

A great low-fat dressing for your salads. Can be covered and refrigerated for up to 1 week.

• Ready In: 1 hr 45 mins
• Yields: 1 cup

Ingredients

• 12  ounces plum tomatoes, halved lengthwise and cored
• 1  tablespoon  chopped garlic
• 1  tablespoon extra virgin olive oil
• 1  teaspoon  italian seasoning mix
• 1  teaspoon kosher salt
•  fresh ground pepper
• 2  tablespoons red wine vinegar

Directions

1. Preheat oven to 300°F Coat an 8-inch-square glass baking dish with cooking spray.
2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl.
3. Spread the tomatoes in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
4. Transfer the tomatoes to a blender. Add vinegar and puree.
5. Cool completely before using.