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Ingredients

6 or 8 cloves of Garlic, unpeeled
1/4 C Olive oil
2 medium fresh Red tomatoes, chopped and drained
2 Tbs Lemon juice, freshly squeezed
4 chopped Scallions, use white part only
3 Tbs Herb vinegar or Wine vinegar
1/3 C fresh garden Basil, finely chopped

Instructions

Heat oven to 350°F. Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil. Roast the oiled garlic cloves in a pan until golden and soft - about 10-15 minutes. Watch carefully so garlic does not get over-brown or burn. Remove pan from oven and cool and squeeze out the garlic pulp. Combine the pulp with the reserved olive oil and the rest of the ingredients in a blender. Blend until smooth and use the dressing on any mixed garden salad.

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