Cherry Tomato Vinaigrette
by The Bon Appétit Test Kitchen
- 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
Adapted from epicurious.com
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
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.
Nutritional analysis provided by
Per serving: 80 calories, 7 g fat, 1 g fiber
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