Cherry Tomato Vinaigrette is a perfect topping for a Baked Ricotta Soufflé. This combination sounds tougher to make than it really is, and honestly, it is such a perfect summer time appetizer. Sweet, velvety smooth and delicious.
Rate this recipe!
30 Minute Meal
Degree of Difficulty
1pintcherry tomatoes or baby plum tomatoes or a mix
1tspfreshly ground black pepper
1tbspn(or more) of red wine or sherry vinegar
4-5stalksfresh chivesor parsley finely chopped or cut with scissors
Gather all ingredients before starting recipe
Cut half of the tomatoes in half
Heat 1 tb of olive oil and 1 tb butter in a medium sauté pan over medium heat
Add chopped shallots to pan and sauté until soft, about 4-5 minutes, do not brown
Add all the tomatoes, season with Kosher salt and 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 one tablespoon of sherry vinegar, stir gently and taste for seasoning.
Chop a few chives very finely and sprinkle on top of the vinaigrette before serving.