Cherry Tomato Vinaigrette Recipe 455

Steps:

• Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives. Cooks' Notes: Three more ways to use this vinaigrette • Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette. • Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives. • For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette. Nutritional analysis provided by Bon Appétit Per serving: 80 calories, 7 g fat, 1 g fiber

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.