All Purpose Roasted Tomato Vinaigrette

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tsp Garlic, Roasted
  • 1 14.5 ounce can Tomatoes, whole

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Red pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3/4 cup Olive oil + more, good quality fruity extra virgin
  • 2 tbsp Red wine vinegar

Found on savorysimple.net

Ingredients

• 1 14.5 ounce can whole peeled tomatoes (see notes)
• ¾ cup good quality fruity extra virgin olive oil + more for roasting
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 teaspoons roasted garlic (see notes)
• ¼ teaspoon sea salt
• ½ teaspoon crushed red pepper

Directions

• Preheat the oven to 350 degrees F and line a baking sheet with aluminum foil. Drain whole peeled tomatoes, reserving the juice from the can. Slice the tomatoes in half lengthwise and gently squeeze out some of the juice and seeds. Place the tomatoes on the prepared baking sheet and lightly coat them with extra virgin olive oil. Roast for 45 minutes, stirring the tomatoes halfway through to prevent sticking.
• Puree tomatoes with the juice from the can, olive oil, balsamic vinegar, red wine vinegar, roasted garlic, sea salt and crushed red pepper. Adjust seasonings if desired.