Roasted Tomato Vinaigrette

• 12 ounces plum tomatoes, halved lengthwise and cored
• 1 tablespoon chopped garlic
• 1 tablespoon extra virgin olive oil
• 1 teaspoon italian seasoning mix
• 1 teaspoon kosher salt
• fresh ground pepper
• 2 tablespoons red wine vinegar

1. Preheat oven to 300F Coat an 8-inch-square glass baking dish with cooking spray.
2. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl.
3. Spread the tomatoes in the prepared baking dish.
4. Bake until the tomatoes are broken down and the juices are thick and syrupy, 1 hour 20 minutes to 1 hour 35 minutes.
5. Transfer the tomatoes to a blender.
6. Add vinegar and puree.
7. Cool completely before using.

tomatoes, garlic, extra virgin olive oil, italian seasoning mix, kosher salt, fresh ground pepper, red wine vinegar

Taken from www.food.com/recipe/roasted-tomato-vinaigrette-328849 (may not work)