Roasted Tomato Vinaigrette

Roasted Tomato Vinaigrette

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  • 2 ripe medium-size tomatoes or 4 plum tomatoes, sliced in half
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon nutritional yeast
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • Salt and fresh ground pepper to taste


Preheat oven to 400°F. Place tomatoes cut side down on lightly-oiled, parchment-lined baking sheet. Roast for 30 to 40 minutes or so until skins are lightly browned and tomatoes are very fragrant.

Let tomatoes cool and place them in a fine mesh strainer situated over a bowl. With a whisk, press tomato juice through strainer. Continue to turn whisk until all that is left is dry pulp. Discard pulp. Don’t forget to scrape off liquid that clings to bottom of strainer.

Blend in vinegar, oil, yeast, sugar, garlic, salt and pepper. Mix well. Let it rest for an hour before serving, then mix well again. Serve over organic greens.

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