CHERRY TOMATO VINAIGRETTE

When tomatoes are in season, this is one of our very favorite ways to use them.

 1 pt 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
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.

2

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

3

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

4

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Nutrition Facts

Servings 4

Ingredients

 1 pt 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

Directions

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.

2

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

3

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

4

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

CHERRY TOMATO VINAIGRETTE

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