Double - Garlic Tomato Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 head of garlic, unpeeled1 tsp water1 clove of garlic, minced finely2 large plum tomatoes, chopped2 tbsp balsamic vinegar1/2 tsp dried basil1/2 tsp grainy mustard
Preheat oven to 400F.
Remove the papery outermost skin of the head of garlic and slice about 1/4" off the top of the bulb.
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.
In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
Add roasted garlic and puree to blend well.
Store in the refrigerator up to 4 days. Flavour improves overnight.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Remove the papery outermost skin of the head of garlic and slice about 1/4" off the top of the bulb.
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.
In a blender, combine the raw garlic, tomatoes, vinegar, basil and mustard. Puree until smooth.
Add roasted garlic and puree to blend well.
Store in the refrigerator up to 4 days. Flavour improves overnight.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 61.3
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 15.2 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.2 g
- Protein: 2.2 g
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