Cherry Tomato Vinaigrette

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Cherry Tomato Vinaigrette
Trust us: Your first batch of this condiment will not be your last. Spoon it over the Ricotta Omelets (click for recipe), or see the sidebar for other ways to enjoy it.

Makes1 1/2 cups

Active:

20 minutes

Total:

20 minutes

Recipe by Alison Roman

Photograph by Hirsheimer & Hamilton

June 2013

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
Cooking time 40mins
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.


Nutritional information
1 serving contains:
Calories (kcal) 80
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 0
Carbohydrates (g) 4
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 1
Sodium (mg) 85