Basic balsamic dressing with a tangy twist.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
64
Yield:
8 cups
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.

  • Roast in preheated oven until the garlic cloves are soft, about 20 minutes.

  • Blend the tomato mixture with balsamic vinegar in a blender until smooth.

  • Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.

Nutrition Facts

77 calories; protein 0.2g; carbohydrates 2.2g; fat 7.7g; sodium 2.9mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
04/21/2012
I cut this recipe back by half. This was my first time ever roasting my own roma tomatoes. The directions were simple to follow which I really appreciated. I did use a quality balsamic vinegar and extra virgin olive oil instead of canola oil. I made no other changes. This dressing is OUTSTANDING. One of the best dressing's I've ever had. So very simple but incredible flavors. I drizzled some over a bowl of spinach sliced baby bella andcherry tomatoes--I wanted to lick the bowl. LOVE this dressing. Read More
(31)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/21/2012
I cut this recipe back by half. This was my first time ever roasting my own roma tomatoes. The directions were simple to follow which I really appreciated. I did use a quality balsamic vinegar and extra virgin olive oil instead of canola oil. I made no other changes. This dressing is OUTSTANDING. One of the best dressing's I've ever had. So very simple but incredible flavors. I drizzled some over a bowl of spinach sliced baby bella andcherry tomatoes--I wanted to lick the bowl. LOVE this dressing. Read More
(31)
Rating: 5 stars
08/28/2012
Absolutely wonderful. I also used Olive oil instead of Canola. The blend is just tangy enough to play well with spinach in a salad. I used herbs from my garden and a good vinegar also. Roasting the veges is the key to this wonderful flavor combo. Read More
(2)
Rating: 5 stars
01/06/2013
We just loved this dressing. I had to use cherry tomatoes as that is what I had on hand. This is the only change that I made to this recipe. It had a deep tangy flavor and we truly enjoyed it. Thanks so much for posting. Read More
(1)
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Rating: 5 stars
09/07/2016
Really good! I halved this and it still made a large amount of dressing. Whole family loves this! Read More