Oven-roasted tomatoes add a tart-sweet flavor to this vinaigrette, which is also delicious drizzled on salads or grilled fish, chicken, or vegetables.
Makes about 1 1/2 cups vinaigrette
5 plum tomatoes, cored and chopped
2 shallots, chopped
1/3 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives
1/3 cup champagne vinegar or white wine vinegar
1. Preheat the oven to 400 degrees.
2. Toss the tomatoes, shallots, and olive oil in a baking pan. Arrange the tomatoes in 1 layer and roast 30 to 40 minutes until the tomatoes are slightly brown and the skins begin to shrivel. Remove from the oven, reserving the oil in the pan, and cool slightly.
3. Place the salt, pepper, chives, vinegar, tomatoes, shallots, and the oil from the roasting pan in a bowl and whisk until well blended and all the oil is incorporated.
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