Creamy Roasted Tomato Dressing

The salad I was making was unremarkable, just some Romaine, asparagus, chickpeas, and chopped up chicken sausage, with a few olives for garnish.  So I put effort into the dressing instead.

I have learned never to underestimate the flavor of a roasted tomato.  Lightly seasoned and baked until soft, it becomes juicy and loaded with rich tastes.  This recipe tosses the tomato into the blender with a single serving cup of Greek yogurt for a lightly flavored sauce.  For more tomato flavor, up it to a full pound.  To make a chilled tomato soup, use two pounds tomatoes to one serving of yogurt.

1/2 lb ripe tomato (1 large)
salt and pepper
*dried basil
*single serve cup (approx 5-6 oz) plain, nonfat Greek yogurt

1.  Preheat oven to 375º.  Core tomato and slice in half across the equator.  Place open halves face-up in a roasting pan with a rack.  Lightly season with salt and pepper, then sprinkle with dried basil.

2.  Roast 45 minutes to 1 hour, until very soft and the juices fill the tomato chambers.  Cool until you can handle them, then peel off skin.  It should come right off if they're cooked enough.  Purée in blender or food processor.

3.  Add yogurt and blend again until smooth.  Taste and add more seasonings if necessary.  Chill at least one hour, to meld the flavors.

Makes about 1 cup

Difficulty rating  π