Notes: Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill.<\/p>\n
4 Roma tomatoes (12 oz. total)
\n2 tablespoons extra-virgin olive oil
\n1\/2 teaspoon granulated sugar
\nAbout 1\/4 teaspoon salt
\n2 tablespoons balsamic vinegar
\n2 tablespoons red wine vinegar
\n1 teaspoon firmly packed brown sugar
\n4 fresh basil leaves (each 2 in. long), rinsed, or 1\/2 teaspoon dried basil
\nPepper<\/p>\n
Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 teaspoons oil. Sprinkle evenly with granulated sugar and 1\/4 teaspoon salt. Bake in a 400\u00c2\u00b0 regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Notes: Instructor-chef John Vollertsen of the Vista Clara Ranch Resort & Spa in Galisteo, New Mexico, created this mildly sweet and tangy dressing to add a bit of zip to greens. You can make it up to 3 days ahead; cover and chill. 4 Roma tomatoes (12 oz. total) 2 tablespoons extra-virgin olive oil 1\/2 teaspoon granulated sugar About 1\/4 teaspoon salt 2 tablespoons balsamic vinegar 2 tablespoons red wine vinegar 1 teaspoon firmly packed brown sugar 4 fresh basil…<\/p>\n