For this vinaigrette, I decided to give the confit treatment to cherry tomatoes by slow cooking them in olive oil, garlic, shallot and anchovy. The cherry tomatoes relax into soft, sweet puddles and act in concert with the oil, each amplifying the flavor of the other. The vinaigrette regains freshness and texture when an equal part of uncooked cherry tomatoes are added off the heat. This is one of those versatile little numbers that you can and should make all summer long – from spooning over grilled steak or fish, omelettes, or toasted bread slathered with ricotta, to dressing sturdy greens, grain, and pasta salads. —EmilyC
about 3 cups
small shallot, minced (about 2 tablespoons)
fat garlic cloves, smashed
anchovy fillets, chopped finely / smashed into a paste
cherry tomatoes, halved
kosher salt, to taste
a few large sprigs of thyme
(or more to taste) sherry or red wine vinegar
In a 10-inch skillet, heat olive oil over medium heat. Add shallot, garlic, and anchovy, and cook for a few minutes until the shallot softens and anchovy melts into the oil.
Reduce heat to low and add 2 cups cherry tomatoes. Add salt, to taste, and lay a few springs of thyme over the tomatoes. You should barely hear the oil sizzle. Cook for about 30 minutes, until the cherry tomatoes have turned soft and tender. Remove skillet from the heat and let cool for 5 minutes. Add sherry vinegar to taste, and stir in the remaining cherry tomatoes. See headnote for suggested uses.