Cherry Tomato Vinaigrette
July 30, 2020
Cherry Tomato Vinaigrette (Recipe)
1 pint cherry tomatoes
3 tbsp olive oil divided
1 small shallot finely diced
1 clove of garlic sliced thinly
2 tbsp red wine vinegar or more to taste
Sea salt and freshly cracked pepper to taste
2 tbsp fresh chives chopped
Cut half of cherry tomatoes in half.
Heat the olive oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 3-4 minutes.
Add the thinly sliced garlic and cook, stirring constantly, for 1 minute.
Add the halved and whole tomatoes then cook, stirring occasionally, until they start to release their juices, 4–6 minutes.
Mash some of tomatoes with a spoon.
Add vinegar and remaining 2 tablespoons oil; season with sea salt and freshly cracked pepper, to taste.
Serve warm or room temperature; add the freshly snipped chives just before serving.
Servings : 4
Ready in : 15 Minutes
Course : Condiment
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