It's been great grillin' weather here and our grill has been fired up almost every night. The mister is not a fan of the grill, as evidenced by his lack of eyebrows and arm hair - he almost always manages to singe some part of his body so after he lights the thing and burns off another layer of skin, I usually do the grillin'. Last night we dined on grilled flank steak, topped with this delightful Cherry Tomato Vinaigrette...and I do mean delightful! It's bright, flavorful and fresh - perfect on steak or potatoes or grilled avocadoes! Seriously - it's the best thing since money...and it should go without saying that it's the perfect accompaniment to a fresh green summer salad, but I feel the need to say it anyway - pour it over your salad!
I'll spare you the sad, pathetic, gut-wrenching tale of how I have tried to grow tomatoes for 20 years and cut to the chase...this year I put in two cherry tomato plants, in the front yard where they would get sun all day long. One died almost immediately. Expletives were uttered. The other looks like it's thriving except for one thing, it's only grown an inch in the last 3 months...ONE INCH!! But I'm not deterred this year because as you can see, it's only mid-August and I do have tomatoes!! Now, the question is, will they ripen before October?!?! That's always the issue...I always have green tomatoes and plenty of them but I am hopeful this year these little beauties will turn red. I purchased my cherry tomatoes for this recipe at a farmer's market and was told they were grown in Western Washington where there is sun...I'd like to know exactly where that is!!!
Beautiful and so, so sweet...I'm telling you, in no uncertain terms (my mom always said that..."I'm telling you in no uncertain terms your room better be clean before your dad gets home!"), you need to make this before the sun sets on Summer! Shallots, tomatoes and fresh chives with a splash of red wine vinegar and a pinch of sugar...this will liven up your weeknight meals and any guests you serve it to will want the recipe - guarandamteed!
This recipe only makes about 1 1/2 cups...if I were you, I'd double it, you won't be sorry. The first time I made it we ran out way too soon...so the next time I made it I made a double batch and we ate it every night for days...it just got better!
1 pint cherry tomatoes
3 tablespoons olive oil, divided
1 medium shallot, finely chopped (I've also made this with a white onion)
1 tablespoon (or more, to your liking) red wine vinegar
1 teaspoon sugar (optional but I like the added sweetness)
kosher salt and freshly ground black pepper
2 tablespoons 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 to 6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon of vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.