Roasted Roma Vinaigrette Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by pelicangal
Reviewed: Jan. 5, 2013
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.
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Photo by pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA
Reviewed: Aug. 28, 2012
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.
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Photo by ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA
Living In: Kenosha, Wisconsin, USA
Reviewed: Apr. 21, 2012
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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