Cherry Tomato Vinaigrette
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 1½ cups
Ingredients
  • 2 cups cherry tomatoes (about 1 pint)
  • 3 tablespoons olive oil
  • 1 shallot, diced
  • 1 tablespoon red wine vinegar
  • sea salt
  • freshly ground pepper
  • fresh basil
Instructions
  1. 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.
  2. 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.
  3. 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.

Recipe from: Bon Appetit | Cherry Tomato Vinaigrette
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/cherry-tomato-vinaigrette/