CHERRY TOMATO VINAIGRETTE RECIPES

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CHERRY TOMATO VINAIGRETTE RECIPE | BON APPÉTIT



Cherry Tomato Vinaigrette Recipe | Bon Appétit image

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Provided by Alison Roman

Total Time 20 minutes

Prep Time 20 minutes

Yield 1 1/2 cups Servings

Number Of Ingredients 6

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

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.

CHERRY TOMATO VINAIGRETTE RECIPE | EPICURIOUS



Cherry Tomato Vinaigrette Recipe | Epicurious image

Trust us: Your first batch of this condiment will not be your last. Spoon it over the [Ricotta Omelets](/recipes/food/views/51169520) , or see the Cooks' notes for other ways to enjoy it.

Provided by The Bon Appétit Test Kitchen

Total Time 20 minutes

Cook Time 20 minutes

Yield Makes 1 1/2 cups

Number Of Ingredients 7

1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

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.

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