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Burst Cherry Tomato Vinaigrette

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiment
Author: Pam - For the Love of Cooking / Original Bon Appetit


  • 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


  • Cut half of 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 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.