Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.
Recipe information
Total Time
20 minutes
Yield
1 1/2 cups Servings
Ingredients
1
3
1
1
2
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.
Step 3
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
Step 4
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.