Ingredients
SERVINGS: Makes about 2 cups
- 1 ½ cup roasted tomatoes (roast with olive oil + sea salt)
- 1 tablespoon chopped garlic
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt + freshly ground pepper
- 2 tablespoons sherry or red-wine vinegar
Preparation
Puree all ingredients in a blender until well blended. Store any unused dressing for up to 3 days in the refrigerator.
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