Roasted Tomato Dressing

From Eating Well, April 2007
Makes 1 cup

12 oz. plum tomatoes, halved lengthwise and cored
1 tbsp. chopped garlic
1 tbsp. extra virgin olive oil
1 tsp. Italian seasoning blend
1 tsp. kosher salt
Freshly ground pepper to taste
2 tbsp. sherry vinegar or red wine vinegar

Preheat oven to 300. Coat an 8-inch square glass baking dish with cooking spray.
Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in medium bowl. Spread in the prepared baking dish. Bake until the tomatoes are broken down and the juices are thick and syrupy, about 1 ½ hours.
Transfer tomatoes to a blender. Add vinegar and puree. (Be careful when blending hot mixture). Cool completely before using.

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