Author Notes
Each year I plant a few heritage cherry tomato plants which end up taking over one end of my tomato patch, looking like exploding fireworks through the dense green leaves. I usually eat them right off the bush or toss them in salads , omelets and pizzas. I made this as a combination main ingredient and dressing for salads to be served as a first course at two large charity dinners. In spite of the long list of ingredients, once everything is finely minced it's very simple and can be made a day or two ahead of time. —dymnyno
Ingredients
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4-5 cups
cherry tomatoes
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1 teaspoon
sugar
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1 teaspoon
salt
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1 tablespoon
olive oil
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1 tablespoon
shallots, finely minced
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2 tablespoons
Italian parsley, finely minced
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1 teaspoon
fresh tarragon, leaves only, finely minced
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1 teaspoon
fresh oregano, leaves on, finely minced
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11/2 tablespoon
sun dried tomatoes, finely minced
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1 1/2 tablespoons
Kalamata olives, finely minced
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1/2 cup
olive oil
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4 tablespoons
tarragon vinegar
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4 tablespoons
fresh lemon juice
Directions
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Toss the cherry tomatoes in a little olive oil, just enough to lightly coat, and spread on a rimmed baking sheet , sprinkle with a mixture of the salt and sugar and roast for about 2 hours in a 200 degree oven until slightly caramelized but not dehydrated
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Mix the shallots, parsley, tarragon, oregano, sun dried tomatoes and Kalamata olives together. Add the lemon juice, vinegar and olive oil and mix thoroughly and finally add the mixture to the tomatoes and toss to distribute the herbs and vinaigrette.
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Serve over Little Gem lettuce sliced in half or your favorite greens. Also great on bread or over burrata.
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