Cherry Tomato Vinaigrette

Published on September 13, 2016 | By |

- Prep Time
- 5 Minutes
- Cook Time
- 10 Minutes
- Yield
- 1 1/2 cups

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.

Ingredients

1 pint cherry tomatoes, halved
3 tablespoons extra virgin olive oil, divided
1 shallot, finely chopped
2 tablespoons red wine vinegar
sea salt & freshly ground pepper to taste
2 tablespoons fresh herbs: chives, parsley, basil, cilantro or whatever you like

Instructions

1. Cut cherry tomatoes in half.
2. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
3. Add tomatoes, and cook, stirring occasionally, until they begin to release their juices, about 5 minutes.
4. Add 2 tablespoons vinegar and remaining 2 tablespoons olive oil; season with salt and pepper.
5. Serve warm or room temperature; add fresh herbs just before serving.