jglass
New member
Fresh Tomato and Roasted Garlic Salad Dressing
Makes 1 cup
6-8 cloves garlic, unpeeled
1/4 cup olive oil
2 medium fresh tomatoes, chopped and drained
2 tablespoons lemon juice, freshly squeezed
4 chopped scallions, use white part only
3 tablespoons of your favorite herb vinegar or use wine vinegar
1/3 cup fresh garden basil, finely chopped
Heat oven to 350 degrees.
Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
Watch carefully so garlic does not get over-brown or burn.
Carefully remove pan from oven and cool.
When cool enough to handle, squeeze out the garlic pulp.
Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
Blend until smooth and use the dressing on any mixed garden salad.
Refrigerate leftover.
Makes 1 cup
6-8 cloves garlic, unpeeled
1/4 cup olive oil
2 medium fresh tomatoes, chopped and drained
2 tablespoons lemon juice, freshly squeezed
4 chopped scallions, use white part only
3 tablespoons of your favorite herb vinegar or use wine vinegar
1/3 cup fresh garden basil, finely chopped
Heat oven to 350 degrees.
Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
Watch carefully so garlic does not get over-brown or burn.
Carefully remove pan from oven and cool.
When cool enough to handle, squeeze out the garlic pulp.
Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
Blend until smooth and use the dressing on any mixed garden salad.
Refrigerate leftover.