Creamy Roasted Heirloom Tomato Dressing

Preheat the oven to 400 F.

Slice the tomatoes and place them on a rimmed baking sheet that you’ve lined with parchment paper. Drizzle one tablespoon of olive oil over them and roast in the oven for 25 – 30 minutes. Then remove them from the oven.

Place the garlic in a food processor and pulse until it’s chopped finely. Add the roasted tomatoes, the remaining 2 tablespoons of olive oil, chives, mayonnaise, milk, sugar and red wine vinegar. Puree until smooth then season with salt and pepper to taste. Add a bit more milk if you like a runnier consistency.