"Basic balsamic dressing with a tangy twist." — aMUS3`
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Roma (plum) tomatoes, quartered
salt and ground black pepper to taste
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Roma Vinaigrette
Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories from Fat: 69
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