Cherry Tomato Vinaigrette

Ingredients

• 1 pint cherry tomatoes 
• 2 tablespoons chives fresh chopped
• 6 servings kosher salt freshly ground
• 3 tablespoons olive oil divided
• 1 tablespoon red wine vinegar ()
• 1  shallots finely chopped

Equipment

• sauce pan
• grill

Directions

1. Cut half of cherry tomatoes in half.
2. Heat 1 tablespoon oil in a medium saucepan over medium heat.
3. Add shallot and cook, stirring often, until softened, about 4 minutes.
4. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
5. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper.
6. Serve warm or room temperature; add chives just before serving.
7. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
8. Three more ways to use this vinaigrette• Marinate flank steak in a mixture of olive oil, cracked black pepper, and chopped garlic. Season steak with salt and grill. Slice, then serve with vinaigrette.• Toss vinaigrette and a handful of crumbled feta with cooked pasta. Finish with more chopped chives.• For a riff on ratatouille, grill or roast sliced zucchini, summer squash, onion, sweet red peppers, and eggplants until vegetables are soft. Toss together with vinaigrette.
9. Bon Appétit
10. Per serving: 80 calories, 7 g fat, 1 g fiber