Cherry Tomato Vinaigrette Recipe (it's not just for salads)

The food writers at Bon Apetit said, “Trust us:  Your first batch of this condiment will not be your last.”  They were right!  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, (like these green and purple snap beans), 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.

Drop me a note to let me know what you think.

1 pint cherry tomatoes

3 tablespoon extra virgin olive oil, divided

1 shallot, finely chopped

1 tablespoon (or more) red wine vinegar

Sea salt, freshly ground pepper

2 tablespoons fresh chives

1.     Cut 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 tomatoes, and cook, stirring occasionally, until beginning to release juices, about 5 minutes.

3.     Add 1 tablespoon vinegar and remaining 2 tablespoons olive oil; season with salt and pepper.

4.     Serve warm or room temperature; add chives just before serving.