Cherry Tomato Vinaigrette

As I’ve written about before, if Mack isn’t busy Mack is causing trouble.  In the afternoons while Evie is at school and Vivian naps, he and I are buddies. We have lunch together, clean up the house, play outside, read books and watch a cartoon or two.  And, we almost always do some sort of food prep in the kitchen.  If it’s up to him, we’re making chocolate chip cookies or rice krispy treats. But, he’s equally happy to help put together dinner.

Last week I found a recipe for Cherry Tomato Vinaigrette in a recent issue of Bon Appetit magazine.  Not only did it look delicious, but after reading the recipe I knew it would be a good dish for Mack and I to prepare together.  We sat in the sunshine on the balcony and chopped tomatoes – I sliced a small slit in the tops, and he finished the job with his kiddie knife.

He was also quite helpful peeling the shallot.

I even let him stir the vegetables as they cooked over low heat.  Such a good little sous chef!

Cherry Tomato Vinaigrette (from Bon Appetit magazine)

1 pint cherry tomatoes (I used grape tomatoes and it turned out great)

3 Tbsp olive olive oil, divided

1 shallot, finely chopped

1 Tbsp (or more) red wine vinegar

salt, pepper

2 Tbsp chopped fresh chives

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. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of tomatoes with a spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

P.S. The magazine suggests serving this atop flank steak, tossed with feta and pasta or as a riff on ratatouille. We enjoyed it as a tasty side dish with roast chicken.  It was also wonderful the next day served at breakfast!

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