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Roasted Tomato Salad Dressing
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Ingredients
10
baby tomatoes
halved
5
garlic cloves
halved
150
mls olive oil
plus extra for drizzling
salt and freshly ground black pepper to season
15
mls whole grain mustard
15
mls lemon juice
15
mls balsamic vinegar
1.25
mls sugar - I used fructose
Method
Preheat the oven to 200° Celsius
Place the tomatoes and garlic onto a baking tray and drizzle olive oil
Season generously and cook for 15 minutes
Cool and then blend together with the rest of the ingredients
Store in the fridge and remove half an hour before serving