Summer Tomato Vinaigrette
Bookmark this recipe, because it will be your best friend in February when all you can find are grape tomatoes that may not have any flavor approximating summer tomatoes. Lucky for you, it’s also heavenly with peak-season produce, so get to a farmers market, and buy them all. This recipe is deceptively simple perfection. It’s beautiful with sungolds (or “candy tomatoes,” as I call them), cherry tomatoes or half of each. Serve it over grilled bread, polenta, pasta or scrambled eggs or grab a spoon and eat it right out of the pan.
1 pint cherry, sungold or grape tomatoes
2 Tbsp. olive oil, divided
1 large shallot, finely chopped
2 Tbsp. red wine vinegar
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. chopped fresh herbs like chives, basil, marjoram or oregano
• Slice half the tomatoes in half. Set aside.
• Heat 2 tablespoons oil in a medium saucepan over medium heat. Saute the shallot, stirring often, until softened, about 3 to 4 minutes.
• Add all the tomatoes and saute, stirring occasionally, until the whole tomatoes begin to pop, 4 to 6 minutes. Mash some tomatoes with the back of a wooden spoon.
• Remove from heat, and stir in the vinegar and remaining 1 tablespoon oil. Season with salt and pepper. Add herbs just before serving.