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Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette

I couldn’t wait to make this burst cherry tomato vinaigrette when I saw the recipe for it on Bon Appetit. I had a huge bowl of beautiful tiny cherry tomatoes that would be absolutely perfect for this vinaigrette. It was super easy to make and tasted amazing. I served this tomato vinaigrette with some baked kalamata ciabatta bread for dipping and it was delicious! We all loved it so much we ended up spooning it on our roasted asparagus that I had also served for dinner. This vinaigrette would be amazing topped on salads, almost any veggie, chicken, seafood, beef, or pork – it’s so versatile. I just picked up another container of cherry tomatoes from the farmer’s market… guess what I am going to make with some of them?

Cherry Tomato Vinaigrette

How to Make Cherry Tomato Vinaigrette

Cut half of the cherry tomatoes in half.

Heat the olive oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, 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 1 tablespoon vinegar and the remaining 2 tablespoons oil; season with sea salt and freshly cracked pepper, to taste. Serve warm or room temperature; add the freshly snipped chives just before serving. Enjoy.

Cherry Tomato Vinaigrette

Cherry Tomato Vinaigrette

Burst Cherry Tomato Vinaigrette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Condiment
Author: Pam - For the Love of Cooking / Original Bon Appetit

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 medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, 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 remaining 2 tablespoons oil; season with sea salt and freshly cracked pepper, to taste.
  • Serve warm or room temperature; add the freshly snipped chives just before serving. Enjoy.
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6 Comments

  1. After out trip, I’m no longer surprised at the things cherries get made into – I believe I saw cherry everything – Yours looks very good.