Double - Garlic Tomato Vinaigrette
From jo_jo_ba 13 years ago
- 1 hour to make
- Serves 2
Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too.
Ingredients
- 1 head of garlic, unpeeled shopping list
- 1 tsp water shopping list
- 1 clove of garlic, minced finely shopping list
- 2 large plum tomatoes, chopped shopping list
- 2 tbsp balsamic vinegar shopping list
- 1/2 tsp dried basil shopping list
- 1/2 tsp grainy mustard shopping list
How to make it
- Preheat oven to 400F.
- Remove the papery outermost skin of the head of garlic and slice about 1/4" off the top of the bulb.
- Wrap in tin foil, drizzling the water over the top, and roast (in a muffin pan or on a baking sheet) for 40 minutes. Allow to cool slightly.
- In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
- Add roasted garlic and puree to blend well.
- Store in the refrigerator up to 4 days. Flavour improves overnight.
People Who Like This Dish 3
- 3gdogs Nowhere, Us
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Groups
-
Eat Light Healthy
457 members -
Cooking For Food Allergies
45 members -
Cooking For One
87 members -
Garlic Lovers
461 members -
Eggless Cooking Egg Substitues
50 members -
Dairy Free
110 members -
Low Fat And Fabulous
112 members -
Eat Those Veggies
86 members -
Fat Free
36 members -
101 A Celiac Gluten Free Place
171 members
Reviews & Comments 2
-
All Comments
-
Your Comments