Half-Confited Cherry Tomato Vinaigrette

1. 1

   In a 10-inch skillet, heat olive oil over medium heat. Add shallot, garlic, and anchovy, and cook for a few minutes until the shallot softens and anchovy melts into the oil.

2. 2

   Reduce heat to low and add 2 cups cherry tomatoes. Add salt, to taste, and lay a few springs of thyme over the tomatoes. You should barely hear the oil sizzle. Cook for about 30 minutes, until the cherry tomatoes have turned soft and tender. Remove skillet from the heat and let cool for 5 minutes. Add sherry vinegar to taste, and stir in the remaining cherry tomatoes. See headnote for suggested uses.

* Per serving · 4 servings · Values may vary.

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