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Roasted Tomato Vinaigrette

Cauliflower agridolce


2 cups cherry tomatoes
1/2 shallot, diced
1 sprig fresh basil leaves
1/4 cup olive oil
2 Tbsp balsamic vinegar
sea salt

1. Place a heavy skillet over a high flame. When the skillet is very hot, place the whole tomatoes on the skillet. Allow them to darken on all sides and remove from heat. Allow to cool.
2. Place the tomatoes in a blender along with the rest of the ingredients and puree until well blended.
3. Adjust seasoning to taste. Enjoy on top of a bed of your favorite mixed greens or other fresh salad!

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