Cherry Tomato Vinaigrette

Trust us: Your first batch of this condiment will not be your last.

This lovely tomato vinaigrette dish is excellent served at room temperature over crisp lettuce. It also makes a great topping for crunchy crusted sourdough bread. Just add a little smear of butter or a drizzle of olive oil and top with the tomato vinaigrette for a taste of summer. Add a few shreds of Parmesan and chopped herbs for another dimension of flavour. We also enjoy these tomatoes served over slices of fresh, good quality mozzarella.

1 pt cherry tomatoes
3 Tbsp. extra-virgin olive oil, divided
1 shallot, finely chopped
1 Tbsp. red wine vinegar
sea salt
black pepper, freshly ground
2 Tbsp. fresh chives, chopped

Cut half of cherry tomatoes in half. Heat 1 Tbsp. 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 Tbsp. vinegar and remaining 2 Tbsp. oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

Makes 1½ cups.

Make Ahead: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.