Cherry Tomato Vinaigrette

1. 1

   Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

2. 2

   Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.

3. 3

   Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

4. 4

   DO AHEAD:

* Per serving · 4 servings · Values may vary.

No additional tips available.