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.

  • Course Sides
  • Cuisine Italian
  • Keyword 30 Minute Meal, Appetizer
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
  • Course Sides
  • Cuisine Italian
  • Keyword 30 Minute Meal, Appetizer
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
15 minutes 20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
15 minutes 20 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 tbspn olive oil
  • 1 tbspn 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 tbspn (or more) of red wine or sherry vinegar
Garnish
  • 4-5 stalks fresh chives or parsley finely chopped or cut with scissors
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Cut half of the tomatoes in half
  3. Heat 1 tb of olive oil and 1 tb butter in a medium sauté pan over medium heat
  4. Add chopped shallots to pan and sauté until soft, about 4-5 minutes, do not brown
  5. 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.
  6. Add one tablespoon of sherry vinegar, stir gently and taste for seasoning.
Garnish
  1. Chop a few chives very finely and sprinkle on top of the vinaigrette before serving.

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