Tomato-Rosemary Vinaigrette

Makes 6 tablespoons

Ingredients

• 1/4 cup olive oil
• 1 chopped garlic clove
• 1 tbs. chopped fresh rosemary
• 1 tbs. tomato paste
• 2 tbs. balsamic vinegar
• 1 tsp. honey
• 1/2 tsp salt
• 1/2 tsp. freshly ground black pepper

Directions

1. Pour 1/4 cup olive oil into a small pot over medium heat. Add 1 chopped garlic clove and 1 tablespoon chopped fresh rosemary. Bring to a bubble, stirring constantly, about 30 seconds. Don’t let the garlic brown.
2. Remove from heat and allow to cool. In a medium-size bowl, place 1 tablespoon tomato paste, then whisk in 2 tablespoons balsamic vinegar.
3. Whisk in 1 teaspoon honey, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Stir into olive-oil mixture, then transfer to a small container and refrigerate for up to one week.

This recipe appeared in “How to Prep 5 Easy Grain Bowls” in the January/February 2019 issue of Experience Life.