Vegetarian Dishes
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Cherry Tomato Vinaigrette

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  • Ready in: prep: 20 min total: 20 min
  • Serves: 4
  • Complexity: easy

Servings: 1 1/2 cups

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

Servings: 1 1/2 cups
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon (or more) red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives

Directions

    • 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, 4–6 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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