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Sherry-Tomato Vinaigrette

by Natures Garden | Other recipes by this author

Tomatoes are one of the best parts of summer and come in a wonderful array of shapes, sizes and colors. If you find yourself with an overabundance of cherry or other miniature tomatoes that are dead ripe, make this tasty vinaigrette for a salad dressing or use as a sauce for grilled chicken or fish. You can use all red tomatoes or a mixture of heirlooms for extra color.


  • ½ cup plus 1 tablespoon grapeseed oil
  • 1 cup Lady Moon Farms cherry or other tiny tomatoes
  • 1 medium Christopher Ranch garlic clove, coarsely chopped
  • 1 medium shallot, coarsely chopped
  • 2 tbsp sherry vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon finely chopped Coke Farm fresh Italian parsley or chives

Prep Time: 8min    Cook Time: 10min    Level: Easy

Ingredients

Servings:
-
+
  • 0.50 cup Grapeseed Oil
  • 1.00 cup Tomatoes - Mixed Cherry Heirloom
  • 1.00 ea Garlic - Jumbo
  • 1.00 ea Shallots - Spring
  • 2.00 tbsp Sherry Vinegar
  • 0.25 cup Olive Oil - Botija Extra Virgin
  • 1.00 tbsp Chives - Organic

Directions

  1. Set a medium frying pan over medium-high and when it's barely smoking, add 1 tablespoon of the grapeseed oil. Add the tomatoes and until the skins start to wrinkle and change color, stirring once or twice. After 2 to 3 minutes, add the garlic and shallot to the pan and cook 1 minute more, taking care not to scorch the garlic. 

  2. Transfer the mixture to a small, deep container or mixing bowl. Add the vinegar and purée until with an immersion blender. If you choose to puree the tomato mixture in a blender, be careful that the hot liquid doesn't cause a steam build up that can cause overflowing.  

  3. Slowly add the rest of the grapeseed oil and the olive oil in a thin, stream, blending constantly with the blender to create an emulsion.

  4. Season to taste with salt and freshly ground black pepper. Stir in herbs, taste again, and adjust seasonings. Serve chilled or at room temperature.


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