Roast Tomato Dressing

This incredibly delicious salad dressing is packed with umami, and goes very well with halumi salads.

Time

35 minutes total: 15 minutes attended, 20 minutes unattended

Storage notes

Up to 5 days in the fridge

Difficulty

easy

Yield

383 g (servings 2 –4)

Ingredients

Weight

Volume

Procedure

Small, ripe tomatoes

200 g

10 slice (¼-inch thick)

Olive Oil

54 g

4 tbsp

Cut a small cross at the base of the tomatoes.

Blanch tomatoes in boiling water for 30 - 60 seconds and shock in ice water.

Peel tomatoes and place in a roasting tray with olive oil and roast at 180°C / 356°F for 20 minutes.

Puree with an immersion blender.

Extra Virgin Olive Oil

81 g

6 tbsp

Balsamic Vinegar

48 g

3 tbsp

Salt

to taste

Black Pepper

to taste

Blend tomatoes with olive oil vinegar.

Season to taste.

Pass dressing through a fine sieve.

Original: 2016.

Nutrition

Serving size 192 g; calories 635.8 kcal, kilojoules 2659.4 kJ, protein 1 g, carbohydrates 6.8 g, sugar 6.2 g, fat 67.7 g, saturated fat 9.3 g, unsaturated fat 98.6 g, trans fat 0 g, fiber 1.2 g, cholesterol 0 mg,

Type dressing

Author Jaco

Yield (approx)

Servings

–

Serving size 96–192 g

Serve	Per serve
Energy (kcal)	635.8
Energy (kJ)	2659.4
Protein (g)	1
Fat (g)	67.7
Carbs (g)	6.8
Sugars (g)	6.2
Fiber (g)	1.2
Sodium (mg)	11.9
Cholesterol (mg)	0

Full details