Author Notes: I originally created this as a complimentary topping for the flank steak contest. Since then, my CSA share has been overflowing with cherry tomatoes and I have found myself making this at least once a week. something about this flavor combination is hauntingly delicious! I have served this sauce with grilled chicken, pan roasted rockfish (striped bass in other parts of the country) and even over grilled bread. I initially just resubmitted the steak recipe but after thinking about it, the cherry tomato vinaigrette really is the star and deserves a place of its own. You can use any kind of cherry tomato, I used grapes initially but have also used sungolds more recently. If the tiny tomatoes you use have a lot of liquid, you may need to pour a bit off the baking sheet to let the shallots caramelized. I wouldn't ditch the liquid though, save it and add it to the sauce at the end! —meganvt01
- 1 pint, cherry tomatoes
- 2 large shallots, sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 clove garlic, minced
- 1 egg yolk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup extra virgin olive oil
- 1 teaspoon dijon mustard
- Preheat the oven to 425. Place the tomatoes, shallots, and 1 tablespoon of oil on a baking sheet. Season with salt and pepper, toss to combine and pull apart the little shallot rings.
- Roast for about 10 minutes. Toss, turn on the broiler and cook for about another 1 - 2 minutes or until the tomatoes blister and break apart. Let cool.
- Mix together the egg yolk, garlic, dijon mustard, vinegar, salt and pepper. Whisk in the olive oil.
- After the tomato shallot mixture has cooled to warm, toss with the vinaigrette. It will thicken slightly.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Cherry Tomatoes