Cherry Tomato Vinaigrette
Sweet cherry tomatoes are cooked down here until they’re soft and bursting and are then finished with a splash of white wine vinegar to make a delicious sauce that’s good for steak, chicken, eggs, and so much more.
For most of my adult life, I couldn’t stand cooked tomatoes. I ate around the chunks of tomato in pasta sauces and on pizzas. I ordered my fajitas without tomatoes. I didn’t even particularly like chunky salsas.
All that changed when I first came across this recipe. It came in the form of a now-defunct meal kit service that I used years ago. In the original recipe it was used to top a very mediocre sirloin steak, but in the years since I’ve used it as a sauce for everything from steak to chicken to eggs to a full-on salad dressing. It’s honestly perfectly good eaten as a side dish as well.
It’s an entirely adaptable recipe – if you don’t have cherry tomatoes, you could dice up almost any kind of tomato you have on hand and still come away with a delicious sauce. And because there are so many other flavors going on here, you don’t have to be reliant on summer tomatoes. This dish is good all year round.
Cherry Tomato Vinaigrette
Recipe details
- 2 servings
- Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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This popped into my feed last night. Luckily, I had everything in the house, and whipped up a batch this morning, twice. Once exactly as written and the second with a copious amount of fresh minced garlic. Both turned out fabulous! I also slice and roast tomatoes in the off season which intensifies the tomato flavor of hum drum hothouse tomatoes. Thanks for sharing! Going to be my lunch on some dill rye bread. 🍅🍅🍅