Cherry Tomato Vinaigrette

By á-3900

Ingredients

• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 1 tablespoon (or more) red wine vinegar
• Kosher salt, freshly ground pepper
• 2 tablespoons chopped fresh chives

Details

Servings 2
Preparation time 20mins
Cooking time 20mins
Adapted from bonappetit.com

Preparation

Step 1

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.

Three more ways to use this vinaigrette:
1. Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette.

Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives.

For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette.