The roasted tomato dressing is awesome!!!!  Use it on regular salads, as a cole slaw dressing, on other vegetables, steamed or raw, on grains, or just eat by the spoonful…

Dressing:
1 large ripe tomato, halved (about 8 ounces)
1 T chopped fresh basil
1 T extra-virgin olive oil
2 t red wine vinegar
1/2 t sugar, optional
1/2 t Worcestershire sauce
1/4 t salt
1/8 t black pepper

Salad:
2 c trimmed green or wax beans (about 1/2 pound)
4 c torn romaine lettuce
1 c chopped tomatoes, or 1 c halved cherry tomatoes
1/4 c sliced red onion, separated into rings

1. Preheat broiler. Place tomato halves on an oiled broiler pan. Broil 10 minutes or until blackened. Cool 10 minutes; peel and core.

2. Combine roasted tomato, basil, olive oil, vinegar, sugar, if using, Worcestershire sauce, salt, and pepper in a blender; process until smooth. Transfer to a jar.

3. Steam beans, covered, until crisp-tender; rinse with cold water, and drain. Place lettuce, beans, chopped or cherry tomatoes, and onions in a large bowl. Toss gently. Spoon roasted tomato dressing over and toss gently again.