Cherry Tomato Vinaigrette

From the kitchen of Carly

Burst cherry tomatoes into a silky, jammy vinaigrette with soft shallots and red wine vinegar. Warm, bright, and deeply savory, this dressing clings to greens and roasted vegetables alike. Make it ahead, finish with fresh chives right before serving.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pint cherry tomatoes
  • 13 tablespoons olive oil, divided
  • 11 shallot, finely chopped
  • 11 tablespoon (or more) red wine vinegar
  • 1Kosher salt, freshly ground pepper
  • 12 tablespoons chopped fresh chives

Instructions

  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.