Cherry Tomato Vinaigrette

By á-4032

Ingredients

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

Preparation

Step 1

Cut half of the tomatoes in half. Heat 1 Tbsp. oil in a medium sauce 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 Tbsp. vinegar and remaining 2 Tbsp. oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
Can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.