Roasted Tomato Tarragon Vinaigrette

By corlear

Chef’s Tip: If you feel like adding other fresh herbs, such as basil, be our guest!

Ingredients

• 6 Roma tomatoes
• 2 teaspoons olive oil
• Salt and black pepper to taste
• 1 teaspoon minced garlic
• 1 tablespoon minced shallots
• 2 tablespoons finely chopped fresh tarragon
• 3 tablespoons Creole mustard
• 2 tablespoons red wine vinegar
• 3/4 cup vegetable oil
• Dash Tabasco
• Splash of Pernod (a French anise or licorice liqueur) (optional)

Preparation

Step 1

Preheat broiler. Cut tomatoes in half lengthwise, drizzle with olive oil and season with salt and pepper. Place tomatoes on a jellyroll pan lightly sprayed with cooking spray and broil under low heat approximately 30 to 40 minutes, or until tomatoes lose more than half their juices.

When checking tomatoes for doneness, use caution to avoid hot liquid splashing out. If tomatoes start to blacken, place pan on a lower shelf in the oven. Remove from oven and let cool.

Coarsely chop tomatoes; set aside.

In a medium bowl, whisk together garlic, shallots, tarragon, mustard and vinegar. Slowly incorporate vegetable oil with a whisk into vinegar mixture. If mixture is too thick, add cold water 1 teaspoon at a time until desired consistency is reached.

Mix in reserved tomatoes, Tabasco, salt, pepper and Pernod (if desired). Store in covered container in refrigerator up to 1 week.