Cherry Tomato Vinaigrette

By Dr_Mom

by The Bon Appétit Test Kitchen

Ingredients

• 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

Preparation

Step 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.

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.

Cooks' Notes:
Three more ways to use this vinaigrette

• Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette.

• Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives.

• For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette.

Nutritional analysis provided by

Bon Appétit

Per serving: 80 calories, 7 g fat, 1 g fiber