Cherry Tomato Vinaigrette
This recipe combines the bright flavors of cherry tomatoes with the savory notes of shallots and red wine vinegar to create a versatile vinaigrette. The juicy tomatoes are slowly cooked down until they start to release their delicious juices, resulting in a flavorful dressing that can be enjoyed warm or at room temperature. A sprinkle of fresh chives adds a final burst of freshness to this simple yet tasty dish.
— Constant Cookbook
Ingredients
- 1 cherry tomatoes
- 3 olive oil, divided
- 1 shallot, finely chopped
- 1 (or more) red wine vinegar
- Kosher salt, freshly ground pepper
- 2 chopped fresh chives
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, 4â6 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.
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