Friday, May 24, 2013
After 3 days of almost endless rain we are finally getting a break in the weather. Don't get me wrong, I love the rain. I am just anxious to get started on my garden and other outdoor projects. My herbs are all flourishing right now, it's incredible. I will actually have to cut some back. So when I saw this next recipe from the "bon appetit June 2013 issue", I thought perfect, fresh chives. We served the cherry tomato vinaigrette over grilled steaks as recommended. This would also be great served over pasta or an egg dish. I can see a jar like this in my refrigerator all summer........
1 pint cherry tomatoes
3 tablespoons extra virgin olive oil (divided)
1 shallot (chopped finely)
1 tablespoon red wine vinegar (more to taste if necessary)
2 tablespoons fresh chives (chopped)
Salt and pepper to taste
Cut half of cherry tomatoes in half. Heat 1 tablespoon of oil in a medium saucepan over medium heat. Add shallot and cook stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of the tomatoes with a spoon.
Add the vinegar and the remaining olive oil, season with salt and pepper. Serve warm or room temperature. Add chives just before serving.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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