Make Ahead

Cherry Tomato Vinaigrette

August 13, 2011
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

  • Serves 6
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. Mix together the egg yolk, garlic, dijon mustard, vinegar, salt and pepper. Whisk in the olive oil.
  4. After the tomato shallot mixture has cooled to warm, toss with the vinaigrette. It will thicken slightly.

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  • sexyLAMBCHOPx
  • meganvt01

Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.