Roasted Roma Vinaigrette - cooking recipe

Ingredients

2 pounds Roma (plum) tomatoes, quartered
2 shallots, quartered
1/4 cup garlic cloves
3 tablespoons olive oil
2 sprigs fresh sage
2 sprigs fresh rosemary
salt and ground black pepper to taste
2 cups balsamic vinegar
2 cups canola oil

Preparation

Preheat oven to 350 degrees F (175 degrees C).
Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.
Roast in preheated oven until the garlic cloves are soft, about 20 minutes.
Blend the tomato mixture with balsamic vinegar in a blender until smooth.
Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.