Roasted Tomato Vinaigrette

makes about 1/2 cup, enough for a salad for 4–6
Roasted Tomato Vinaigrette

We slow-roast tomatoes with extra-virgin olive oil, garlic, spices, and a splash of vinegar to bring a sweet, rich flavor to this mellow vinaigrette. It’s a way to get a taste of summer even in the middle of winter.

¼ cup roasted tomatoes, finely chopped
1 small clove garlic, peeled and minced
1 tablespoon chopped fresh parsley leaves
Freshly ground black pepper
1 tablespoon red wine vinegar or fresh lemon juice
4–5 tablespoons extra-virgin olive oil

Put the roasted tomatoes, garlic, parsley, a pinch of salt, and some pepper into a small bowl and stir together. Stir in the vinegar. Add the olive oil, stirring it in. Adjust the seasonings.