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
To prepare:
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.
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