Burst Cherry Tomato Vinaigrette
Servings 1 cup +/-
Equipment
- Small Saucepan
Ingredients
- 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
Instructions
- Cut half of the cherry tomatoes in half.
- Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook, stirring often, until softened, for 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 the tomatoes with a spoon.
- Add vinegar and the remaining 2 tablespoons of oil; season with sea salt and freshly cracked pepper to taste.
- Serve warm or at room temperature; add the freshly snipped chives just before serving. Enjoy.