Charred-Tomato Vinaigrette

Ingredients

• 2 tablespoons balsamic vinegar 
• 1 teaspoon firmly brown sugar packed
• 4  basil leaves dried fresh rinsed (each 2 in. long)
• 0.5 teaspoon granulated sugar 
• 2 tablespoons olive oil extra-virgin
• 4 servings bell pepper 
• 2 tablespoons red wine vinegar 
• 4  roma tomatoes (12 oz. total)
• 0.3 teaspoon salt 

Equipment

• oven
• blender
• cake form

Directions

1. Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan.
2. Brush cut sides with a total of 2 teaspoons oil.
3. Sprinkle evenly with granulated sugar and 1/4 teaspoon salt.
4. Bake in a 400 regular or convection oven until tomatoes are browned, 35 to 45 minutes.
5. Let cool.
6. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 teaspoons olive oil, brown sugar, and basil until smooth.
7. Add salt and pepper to taste.