Roasted Roma Vinaigrette

2 pounds Roma (plum) tomatoes, quartered

2 shallots, quartered

¼ cup garlic cloves

3 tablespoons olive oil

2 sprigs fresh sage

2 sprigs fresh rosemary

salt and ground black pepper to taste

2 cups balsamic vinegar

2 cups canola oil

Preheat oven to 350 degrees F (175 degrees C).

Toss tomatoes, shallots, garlic, olive oil, sage, and rosemary together in large bowl until everything is coated in olive oil; season with salt and black pepper. Spread the tomato mixture into a baking dish.

Roast in preheated oven until the garlic cloves are soft, about 20 minutes.

Blend the tomato mixture with balsamic vinegar in a blender until smooth.

Stream canola oil into the blended mixture with the blender on until the mixture emulsifies into a dressing.