Cherry Tomato Vinaigrette
You will love this condiment of warm cherry tomatoes with chives that has the richness of a lightly sauteed shallot. It can be served over Ricotta Omelets, Marinated Flank Steak, with some crumbled feta tossed with pasta, or over a grilled twist on Ratatouille. We love this so much, we eat it by itself as a starter. Check out those recipes.
Cherry Tomato Vinaigrette
A delicious sweet, tangy condiment or starter.
Ingredients
- 1 pint cherry tomatoes - I like the heirloom medley
- 3 tablespoon olive oil - divided
- 1 shallot - finely chopped
- 1 tbsp (or more) red wine vinegar
- kosher salt and freshly ground pepper
- 2 tablespoon fresh chives - chopped
Instructions
- Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
Notes
Rob’s Little Secret: I serve this warm as a cross between a tangy salad and a chunky tomato soup.
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