Saturday, July 19, 2014

Roasted Yellow Tomato Dressing

I just love lazy days don't you? I just returned from a business trip to Charlotte, NC. We just sent our youngest son back to FL (yes, I missed most of his trip up here, because I was away on business), and our house is still in pure chaos because we are still trying to recover from a flooded basement and having to replace our saturated carpet with vinyl, a sick kitty and anything and everything that could happen within a 3 week time frame. Feeling sorry for me yet? NAH...Don't want you to do that, I am just relishing in the fact that I now have a day to myself!! To do with it what I feel like!! What do I feel like doing? Cooking! That's what! Well, I had two containers of beautiful yellow cherry tomatoes that were starting to get a little soft, that I had purchased last weekend, and because Sr and Jr had pretty much eaten out all week while I was in Charlotte, I decided to make a roasted tomato dressing with it. The flavors turned out beautiful. You can use this dressing on salads, mix it in with a pasta salad, dunk bread in it, drizzle it over steak, or whatever you fancy! I hope you enjoy!!

20 - 30 small yellow cherry tomatoes
5 cloves garlic
extra virgin olive oil
salt and pepper
9 leaves of fresh basil
1 stem of fresh oregano
2 tbsp stone ground mustard
1 tbsp lemon juice
2 tbsp red wine vinegar

Preheat the oven to 375 degrees. On a lipped baking pan place cover the tomatoes and garlic with a good amount of extra virgin olive oil, salt and pepper. Roast the tomatoes for about 20 minutes or until they start bursting. In a blender, combine the basil, oregano, mustard, lemon juice and vinegar and puree until well blended. Once the tomatoes have roasted add the tomatoes (including all juices) to the blender and continue to blend until well mixed. Add more olive oil if needed to make sure it is dressing consistency. Store in a sealed container.