Okay, guys. Stop everything and make this vinaigrette. You won't be sorry. I picked up this month's edition of Bon Appetit while perusing Barnes and Noble last week and this is the first recipe I tried from it's pages. And I will be making this again. Like ASAP.
1 pint cherry (or grape) tomatoes
3 T olive oil, divided
1 shallot, finely chopped
1 T red wine vinegar (or white wine vinegar)
2 T (or more) chopped fresh chives
Cut tomatoes in half. Heat 1 T oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4-5 minutes.
Add tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes.
Add vinegar and remaining 2 T oil; season with salt and pepper. Serve warm or room temperature, add chives just before serving.
Now, I added this vinaigrette to a pound of cooked rotini pasta with crumbled feta cheese (it was a little dry, so I used some of the pasta water to moisten it) and added more chives. It was amazing. And SO simple. However, the magazine also suggests serving it with grilled flank steak or mixed in with roasted summer vegetables (zucchini, summer squash, onion, red pepper and eggplant) and I'm sure those are all winning combos as well.
Now stop reading and go make this!