Cherry Tomato Vinaigrette

by Anne Bennett on September 20, 2015

Bon Appetit boasted that once you make this tomato vinaigrette, you’ll want to make it again. I made it yesterday to serve with a roasted butterflied chicken (a great way to get a whole chicken cooked in less than an hour). It was fabulous. And I just made it again this morning. Yes, it’s that good.

Here’s the deal — although it’s called a vinaigrette, these tart tomatoes act more like a condiment that you can serve with chicken, lean meat, fish or even pasta.

There are several potent health benefits to this versatile concoction. Cooking tomatoes increases the amount of lycopene (the antioxidant that makes tomatoes red) that our bodies can absorb. Consuming high levels of lycopene can lower the risk of heart disease and certain types of cancer.

And the olive oil? It’s loaded with monounsaturated fatty acids, (MUFAS). Yes, olive oil is high in calories but it’s a healthy fat. Even Weight Watchers counsels us to get a moderate amount of unsaturated fat (i.e., olive oil) into our daily diets. Yay! Sign me up for the Greek lifestyle of cooked tomatoes, olive oil and red wine.

Let’s face it — Bon Appetit isn’t concerned about the healthfulness of their recipes. Their focus is taste and this time they knocked it out of the park. Kitchen time involved is minimal;  all you need to do is set aside about 10 minutes to sauté the shallots and tomatoes. Another bonus — you can make it ahead and serve it later at room temperature.

Tonight’s dinner — zucchini-filled omelets with cherry tomato vinaigrette. Can’t wait!

1 pint cherry tomatoes
3 Tbsp. olive oil, divided
1 shallot, finely chopped
1 Tbsp. red wine vinegar
Salt and pepper
2 Tbsp. chopped fresh chives

Cut half of the cherry tomatoes in half. Heat 1 Tbsp. olive oil in a saucepan. Add the shallots and cook until softened, about 4 minutes.

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

Add 1 Tbsp. red wine vinegar and remaining 2 Tbsp. olive oil. Season to taste with salt and pepper. Serve warm or room temperature. Add chives just before serving.

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Kathleen September 21, 2015 at 2:42 pm


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