When cherry tomatoes are pouring out of my garden, I make continual batches of this delicious-ness.
It adds big flavor to everything it’s combined with, and that’s a long list. When spooned on top of sautéed veggies, they go from good to outrageous.
Other things I’ve used it with: grilled vegetables, baked or grilled fish and chicken, pasta, quinoa and leafy greens.
For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers and eggplants until veggies are tender. Toss together with vinaigrette.
I mix up the fresh herb depending on what I have on hand and what flavor I’m looking for. The chives are great, but I sometimes switch it up and use basil, parsley or cilantro. And sometimes, I skip the herbs altogether.