Preheat grill to medium. Slice romaine in half, lengthwise.

Bring water to a boil in a small saucepan. Add tomatoes and remove from heat. Allow tomatoes to remain in water 5 minutes to rehydrate.

Remove tomatoes from water and add to a food processor or Magic Bullet with vinegar, lemon juice, anchovy paste, olive oil, sweetener and 2 Tbsp. reserved tomato liquid.

Puree, adding more water to reach desired consistency. Season with salt and pepper.

Rub romaine halves with garlic and place cut-side down on grill and cook 2-3 minutes to create grill marks.

Transfer to a platter. Drizzle with dressing and top with Parmesan. Serve.