Roasted Tomato Vinaigrette Although this sauce is prefect to serve with the Roasted Eggplant-Wild Mushroom Cakes, it also goes well on grilled fish and chicken, especially in the summer months when the tomatoes are extra meaty and ripe. Makes 2 Cups.
	Ingredients: 12 ripe plum tomatoes 2 tablespoons balsamic vinegar 1 teaspoon minced garlic 4 fresh basil leaves, chopped 1 teaspoon minced shallots Sea salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard
	Instructions: 1. Preheat the oven to 350°F. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon of the olive oil, and the Dijon mustard. Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put this mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.) 2. Transfer the mixture to a food processor and puree. Add the vinegar and basil and mix. Season with salt and pepper to taste. While mixing, slowly drizzle in the remaining 3 tablespoons olive oil to form am emulsified mixture. Refrigerate for up to 3 days.

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