Roast Tomato Vinaigrette

Honey Balsamic Roast Tomatoes:

1 lb Campari Tomatoes

2 tablespoons extra-virgin olive oil

2 tablespoons honey or maple syrup

2 tablespoons balsamic vinegar

1 teaspoon dried marjoram (sub dried thyme or Italian seasoning mix)

1 teaspoon salt 

1/4 teaspoon black pepper

Optional: 1/4 teaspoon red pepper flakes 

Vinaigrette:

1 teaspoon dijon mustard

1 tablespoon balsamic vinegar 

1 to 2 tablespoons extra virgin olive oil

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Preheat oven to 425˚

Place the tomatoes in a single layer on a rimmed baking sheet, leaving them on the vine if it is attached. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Evenly sprinkle the tomatoes with marjoram, salt, and pepper. Place the sheet pan in the oven and roast the whole tomatoes for 20 - 30 minutes. The tomatoes are ready when the skin bursts, the tomato tops are lightly browned, and the tomato juices have begun to seep and mix in with the honey and balsamic.

Remove tomatoes from the oven and cool them on the baking sheet to room temperature. Place tomatoes with all the pan juices into a high-speed blender or food processor. Pulse for seconds about 3 times until the tomatoes have broken down.

Optional Step: pour dressing over a fine mesh strainer and strain out seeds and skins before moving on to the next step.

Pour dressing into a small bowl or glass jar. Add the dijon, balsamic, and a bit of olive oil (1 to 2 tablespoons). Mix well until the dressing is emulsified. Give the dressing a taste and add a pinch of salt if needed.

If you want the dressing to have a thicker consistency, you can cook it down in a saucepan over medium heat until the liquid has reduced to your desired consistency.

This sweet-tart dressing will keep in an airtight container for up to two weeks.