This flavorful dressing will keep in the refrigerator for up to three weeks.

Roasted Tomato Vinaigrette | Photo by Alison Shaw

Photo by Alison Shaw

5 Roma or plum tomatoes
1/2 tsp. sea salt
3 oz. raw, unfiltered apple cider vinegar
1/2 cup basil leaves, lightly packed
1 tsp. raw honey
1/8 tsp. ground black pepper
1 cup extra virgin olive oil

Preheat oven to 400° (see note below).
Cut tomatoes in half lengthwise and place cut side up on a lined roasting pan.
Sprinkle with salt to help accelerate drying.
Roast 45 minutes, or until the tomatoes are flattened and dry and their edges are fully caramelized and dark brown.
Note: Tomatoes may also be slow-roasted at 300°; this will take longer, but provide a richer, sweeter flavor.
Place the roasted tomatoes with the rest of the ingredients in a food processor and process until smooth, stopping to scrape the sides.
When the mixture is smooth, run the processor while drizzling in the olive oil, blending until completely combined.

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the KitchenMorning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw