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Roasted Roma Vinaigrette
- 2 pounds Roma (plum) tomatoes, quartered
- 2 shallots, quartered
- 1/4 cup garlic cloves
- 3 tablespoons olive oil
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- salt and ground black pepper to taste
- 2 cups balsamic vinegar
- 2 cups canola oil
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|Serving Size 1/64 of a recipe|
|Amount Per Serving|
|Total Fat 7.7g|
|Saturated Fat 0.6g|
|Total Carbohydrate 2.2g|
|Dietary Fiber 0.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|