Tomato Vinaigrette

Tomato Vinaigrette

I LOVE tomatoes! Of course heirlooms are in season during the summertime and they are the best, but you can really get your fix throughout the year.  This vinaigrette is a fresh addition to a meal.  It can be kept hot and poured over meat and seafood or at room temperature used over vegetables and salads.  This vinaigrette is slightly sweet from the tomatoes, savory from the shallots, and bright from the fresh dill. I honestly could eat it with a spoon like soup!



1 pint cherry tomatoes (heirloom if they are in season)

4 tablespoons olive oil

1 shallot, finely chopped

1-2 tablespoons apple cider vinegar

2 tablespoons fresh dill (you can use chives or parsley if you can’t find dill)



Here’s how to make it!

*Take the tops off of the tomatoes and cut half of them in half and leave some of them whole

*Heat the olive oil in a skillet over medium heat

*Add the shallot and cook until softened (careful not to let them brown), about 4-5 minutes


*Add all of the tomatoes to the skillet and begin to cook allowing them to release their juices stirring occasionally, about 5 minutes or so


* Once the tomatoes have started to release their juices crush some of the tomatoes with a spoon

*Add the apple cider vinegar and more olive oil if it’s too thick

*Season with salt and pepper to taste

*Add in the dill (or whichever herb you choose) just before serving




If you want to make this ahead of time you can bring it the point to right before you would add the herbs, allow to cool and refrigerate. When ready to serve, warm the tomatoes and add in the herbs.

Tomato Vinaigrette

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