These sweet and delicious slow-roasted tomatoes are the secret to our favorite Caesar Salad Dressing recipe and can also be used as an accompaniment to grilled meats and poultry, or as a topping for bruschetta paired with fresh mozzarella and basil.
Over the years, we have whisked up dozens of different Caesar salad dressings, and this spectacular one is definitely our new favorite. It is the tomato element – a combination of slow-roasted tomatoes and TOMATO SALT – that makes the dressing outstanding.
After tossing this tasty dressing with romaine leaves and croutons to make a great Caesar salad, be sure to save any extra to use to replace the mayonnaise component in the assembly of a truly heavenly BLT sandwich.
INGREDIENTS:
- 12 plum or Campari tomatoes, halved lengthwise
- ¼ cup extra virgin olive oil
- 3 cloves garlic, finely minced
- 2 teaspoons ROMAN HOLIDAY Italian seasoning blend
- ¾ teaspoon FLEUR de SEL & KAMPOT PEPPER
Caesar Salad Dressing
- 3 cloves garlic, coarsely chopped
- 5 anchovy fillets, coarsely chopped
- 5 slow-roasted tomato halves, coarsely chopped
- ¾ cup mayonnaise, preferably Hellmann’s
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon TOMATO SALT
- 1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
2. Arrange the tomato halves on a parchment-line baking sheet, cut sides facing up. In a small bowl, stir together the olive oil, minced garlic, and ROMAN HOLIDAY Italian seasoning blend. Spoon a little of the mixture over each tomato half and then sprinkle the tomatoes lightly with the FLEUR de SEL & KAMPOT PEPPER.
3. Roast the tomatoes in the center of the oven until just beginning to caramelize lightly but still a bit juicy in texture, 4 to 4 ½ hours. Let cool to room temperature. The tomatoes will keep in the refrigerator in an airtight container for up to 2 weeks. Makes 24 halves
Caesar Salad Dressing
Place the garlic, anchovy fillets, and slow-roasted tomato halves in a mini food processor.
Pulse the machine on and off to chop the ingredients finely.
Add the mayonnaise, Worcestershire sauce, mustard, lemon juice, lemon zest, Parmesan, TOMATO SALT, and pepper, and process until everything is evenly combined, but still flecked with bits of the slow-roasted tomatoes.
Store the dressing in the refrigerator until ready to use. It will keep for up to 5 days. Makes about 1 cup
Written by Sarah Leah Chase
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
