Summer is officially over yet this record hot weather will be with us for at least another month. Nevertheless, it hasn’t deterred me from baking brownies or simmering short ribs for 2 1/2 hours in the oven, but it does bring to mind meals that can be prepared in a jiffy, like this simple tomato sauce.
Though the recipe refers to this as a vinaigrette, it is also referred to as a condiment and as such, is equally delicious on grilled sourdough bread, or grilled chicken, pork or fish. It adds beautiful color to all these dishes. I love serving the tomatoes on thin capellini noodles for a summery lunch or dinner.
Cherry Tomato Vinaigrette
Serves 2
Ingredients
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon red wine vinegar
2 tablespoons finely chopped chives
crumbled feta (optional)
Preparation
Cut half of the cherry tomatoes in half.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the shallot, and cook, stirring often until softened, about 4 minutes.
Add halved and whole tomatoes to the pan and cook, stirring occasionally, until beginning to release juices, about 4 – 6 minutes. Crush some of the tomatoes with the back of spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons olive oil; season with kosher salt and pepper. Serve warm or at room temperature; add chives just before serving and sprinkle with feta cheese.