Roasted Tomato Vinaigrette

• 1 qt. tomatoes, roasted, pureed
• 2 cups balsamic vinegar
• 1-1/3 cups water
• 1/2 cup oil-packed sun-dried tomatoes, drained, chopped
• 1/2 cup fresh basil, chopped
• 1/4 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup red onions, diced
• 1/4 cup fresh oregano, chopped
• 4 tsp. fresh garlic, chopped
• 2 tsp. sugar
• 1 qt. olive oil
• 3/4 cup fresh parsley, chopped
• to taste salt and pepper

1. Place all ingredients except oil, parsley, salt and pepper in blender; cover.
2. Process until well blended.
3. With blender running, gradually add oil in steady stream through feed tube at top of blender, blending well after each addition.
4. Pour dressing into storage container.
5. Stir in parsley; season with salt and pepper.
6. Cover.
7. Refrigerate several hours or until chilled.
8. Serve over torn mixed salad greens.

tomatoes, balsamic vinegar, water, tomatoes, fresh basil, poupon, red onions, fresh oregano, fresh garlic, sugar, olive oil, fresh parsley, salt

Taken from www.kraftrecipes.com/recipes/roasted-tomato-vinaigrette-98329.aspx (may not work)