Roasted Roma Vinegarette w/ Truffle Oil

1. Leftover roasted Roma tomatoes from the last post - chopped

2. Mix in a bowl with red wine vinegar, agave syrup, S&P, dried basil, oregano, garlic powder, onion powder, dried mustard, crushed red peppers

3. Add in a little drizzle of white truffle oil and olive oil

4. Mix well and serve over your favorite salad veggies.