Tomato - Saffron Vinaigrette

By zeenieme

Ingredients

• 2 plum tomatoes, halved lengthwise
• 2 tsp plus 1/2 cup extra-virgin olive oil
• 1/2 cup dry white wine
• 2 T thinly sliced shallot
• 2 garlic cloves, chopped
• Pinch of saffron threads
• 2 T red wine vinegar
• 1 tsp. Dijon mustard
• 1 tsp honey

Preparation

Step 1

Preheat over to 450 degrees. Toss tomatoes with 2 teaspoons oil on baking sheet to coat. Roast until tomatoes are just tender, about 20 minutes. Cool.

Combine wine, shallot, garlic, and saffron in heavy small saucepan. Boil until liquid is reduced to 2 tablespoonfuls, about 5 minutes. Transfer mixture to blender. Add vinegar, mustard, and honey. Blend until smooth. With machine running, gradually add remaining 1/2 cup oil. Add half of roasted tomatoes; using on/off turns, process just until blended. Transfer vinaigrette to medium bowl. Finely chop remaining roasted tomatoes and stir into vinaigrette. Season vinaigrette to taste with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature. Re-warm over low heat before using.