Nutrition Facts

Serving Size 82 g

(Approx. 8 Servings)

Amount Per Serving

Calories	370	Calories From Fat	360

% Daily Value*

Total Fat 6 g	30%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 50 mg	2%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 1 g

Protein	0 g

Vitamin A 4%	•	Iron 2%

Vitamin C 6%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Tomato Vinaigrette

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Serves

8 People

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Ingredients

Recipe makes 8 Servings

3 Roma tomatoes, washed thoroughly, cut in half, seeds removed

2 Tsp H-E-B Organics Thyme, minced

1 1/2 cup(s) Rustico di Casa Asaro Unfiltered Extra Virgin Olive Oil, divided use

1/4 cup(s) water

1/4 cup(s) H-E-B Select Ingredients Red Wine Vinegar

1 Tbsp Dijon mustard

2 Christopher Ranch California Heirloom Monviso Peeled Garlic Cloves, approximately 1/4 ounce

1/4 cup(s) H-E-B Organics Dill, leaves and tender stems only, loosely packed

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Instructions

Preheat oven to 400ºF.

In a bowl, toss tomatoes with fresh thyme, 1/4 cup olive oil and a liberal pinch of salt and pepper. Place on a sheet pan.

Bake for 1 hour or until tomatoes are nicely roasted and caramelized. Remove from oven and cool completely.

To make vinaigrette, add water, red wine vinegar, cooled tomatoes, Dijon mustard, garlic and dill to a blender. Blend until smooth.

With blender running, slowly add remaining oil in a thin stream until an emulsion is formed. Season to taste, cover and refrigerate for later use.