Double - Garlic Tomato Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too. Ingredients:
1 head of garlic, unpeeled |
1 tsp water |
1 clove of garlic, minced finely |
2 large plum tomatoes, chopped |
2 tbsp balsamic vinegar |
1/2 tsp dried basil |
1/2 tsp grainy mustard |
Directions:
1. Preheat oven to 400F.
2. Remove the papery outermost skin of the head of garlic and slice about 1/4 off the top of the bulb.
3. Wrap in tin foil, drizzling the water over the top, and roast (in a muffin pan or on a baking sheet) for 40 minutes. Allow to cool slightly.
4. In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
5. Add roasted garlic and puree to blend well.
6. Store in the refrigerator up to 4 days. Flavour improves overnight.
|
|