Roasted Southwestern Vinaigrette

½ cup vegetable oil
½ cup olive oil
2 roasted plum tomatoes, seeded and small diced
2 Tbsp. Chopped Shallots in Oil
1 Tbsp. Roasted Southwestern Vegetable Base
½ tsp. Roasted Garlic Base
1 tsp. oregano
½ tsp. basil
¼ cup white vinegar
1 Tbsp. fresh lemon juice
salt and pepper to taste

(yields approximately 1 pint)

Combine all ingredients and mix well. Serve as a salad dressing or use as a marinade.