Roasted Tomato and Rice Salad

Yields:	4 servings
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Roast the tomatoes over the high flame of a gas range or a broiler.

Turn every 20 seconds, so skins blister evenly.

Peel by running under cold water and rubbing with your fingers.

Chop the tomatoes coarsely and toss with warm rice.

Mix the dressing ingredients together and toss with the rice and tomatoes.

Season with salt and pepper to taste.

at the end of the cooking time I found the sauce lacking something so I added about 1/4 cup peanut butter and it turned out great!