Fresh and yummy (and gluten free) salad dressing.
Preheat oven to 400 degrees
Roasted Garlic:
Cut the top of 1 head of garlic, place in center of piece of foil, sprinkle with salt and pepper and 1 to 2 tablespoons of olive oil. Wrap tightly and bake for 1 hr. Set aside to cool.
Roasted Tomatoes:
- 1/2 lb mini heirloom tomatoes
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
Combine all the ingredients on a rimmed baking sheet and roast for 15 minutes.
Set aside to cool.
In the food processor puree the roasted tomatoes and roasted garlic
Pour puree thru a strainer.
for the dressing mixture:
Add the strained tomato garlic mixture back into the food processor and add
- 1 teaspoon Kosher salt
- 1/2 teaspoon pepper
- zest and juice of 1 lemon
- 1 tablespoons chopped fresh thyme
- 1/4 cup chopped fresh basil
blend till well combined and serve over your fresh salad.