Cut about ¾ of the cherry tomatoes in half. Heat 1 tablespoon of the olive oil in a saucepan over medium heat.; add shallot. Cook, stirring often, until translucent and softened, about 4 minutes.
Add tomatoes to the saucepan and cook, stirring occasionally, for 5 or 6 minutes or until they are softened and starting to release juices. Smash some (or all) of the tomatoes with the back of a wooden spoon.
Add 1 tablespoon of vinegar and the remaining 2 tablespoons of olive oil. Add salt and pepper, to taste; simmer an additional minute or two. Add fresh basil before serving.
Notes / Variations
Enjoy this cherry tomato vinaigrette over salad as a dressing, on chicken as a marinade or even over pasta as a sauce! Can be stored in the refrigerator for 2 or 3 days; bring to room temperature or warm before serving.