Shelly's Recipe

CHARRED-TOMATO VINAIGRETTE

Category: Salad Dressing

4 Roma tomatoes (12 oz. total)
2 tbsp extra-virgin olive oil
1/2 tsp sugar
About 1/4 tsp salt
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1 tsp firmly packed brown sugar
4 fresh basil leaves (each 2 in. long), rinsed, or 1/2 tsp dried basil
Pepper

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 tsp oil. Sprinkle evenly with granulated sugar and 1/4 tsp salt. Bake in a 400 regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool.

In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 tsp olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste. Makes about 1 cup