Sherry-Tomato Vinaigrette Recipe

1. 1

   Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering.

2. 2

   Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes.

3. 3

   (Be careful: When the tomatoes get hot, some might burst.)

4. 4

   Stir in garlic and shallot and cook until slightly softened, about 1 minute more.

5. 5

   Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and puree with an immersion blender.

6. 6

   (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.)

7. 7

   Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.

8. 8

   Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.