4-5 medium tomatoes
1/3 c. olive oil
2/3 c. neutral oil (such as grapeseed)
1/2 c. white wine vinegar
1 bulb shallot, chopped
2 t. mustard
1 t. salt
½ t. pepper
Cut the tomatoes into slices and place on an oiled baking sheet. Sprinkle with salt and place in a 300-degree oven. Bake until the juices on the pan have just started to darken, and the tomatoes have shriveled a bit.
Using an immersion blender or a regular blender, purée 1 c. of roasted tomato with the remaining ingredients. It should make a nice thick dressing. Taste for seasoning. Does it need more salt, pepper, or vinegar? If so, add more to taste.
Great on salads that include goat cheese.
This recipe developed by Salt Café & Farm-to-Table Consulting