Cherry Tomato Vinaigrette makes an ideal topping for a Baked Ricotta Soufflé or for a more casual presentation, try it as a topping for my Dill Cream Cheese Dip. While the soufflé combination may sound complex both options are surprisingly simple to prepare and absolutely perfect for summer entertaining. The soufflé is light and velvety, the vinaigrette adds a burst of sweet acidity, and together they create dishes that are elegant, seasonal, and irresistibly delicious.
Tip : You can make this vinaigrette using all red cherry tomatoes for a classic look, or add a vibrant mix of colors, yellow, orange, and deep purple for a more visually striking and flavorful variation.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 shallot finely-chopped
- 1 pint cherry tomatoes or baby plum tomatoes or a mix
- 1 tsp freshly ground black pepper
- kosher salt
- 1 tbsp (or more) of red wine or sherry vinegar
Garnish
- 4-5 stalks fresh chives or parsley finely chopped or cut with scissors
Instructions
- Gather all ingredients before starting the recipe.
- Cut half of 1 pint cherry tomatoes or baby plum tomatoes or a mix of the tomatoes in half.
- Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a medium deep sided skillet over medium heat.
- Add 1 shallot finely-chopped to the pan and sauté until soft, about 4-5 minutes, do not brown.
- Add all the tomatoes, season with kosher salt and 1 tsp freshly ground black pepper, gently stir to combine. Reduce heat medium low, cover the pan and gently simmer for 10-15 minutes. Check once or twice while cooking. If it looks like there is too much juice, remove the lid and finish cooking without the lid.
- Add 1 tbsp (or more) of red wine or sherry vinegar stir gently and taste for seasoning.
Garnish
- Chop a few chives very finely and sprinkle on top of the vinaigrette before serving.
