Cherry Tomato Vinaigrette

2 servings
17 min

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.

Recipe details

  • 2  servings
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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Cherry Tomato Vinaigrette

  • 1 small or half a large shallot, diced
  • 1 pint of cherry tomatoes, cut in half
  • 1 1/2 tablespoons olive oil, divided
  • 2 tablespoons white wine vinegar


To Make Cherry Tomato Vinaigrette

Heat a non stick skillet over medium high heat, and add 1 tablespoon of the oil to the skillet.
Once the oil shimmers, add the diced shallot and let it cook for 1-2 minutes, or until translucent.
Add the tomatoes and let them cook, stirring occasionally for 6-9 minutes, or until they are soft and beginning to burst. Smash them a bit with the back of a spoon and remove from the heat.
Stir in the remaining olive oil and the vinegar and season to taste with salt.
Sara's Tiny Kitchen
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