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
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