If you’re a regular here, you know that Tomato Envy is definitely not “all tomatoes, all the time.” But, if you’re new here, then it might seem as though it is. Blogs by nature have a way of getting a little self-indulgent, and this is no exception. This time of year is all about tomatoes for me, and so that’s why you are subjected to it. I have harvested slightly more than 100 pounds of them already and I am spending an inordinate amount of time finding new ways to use all of them.
It’s worth mentioning too that if you have not entered my “Guess My Harvest” tomato contest, you absolutely should because the prizes this year are SA-WEEEET!
Of my 13 tomato plants this year, 4 are cherry tomatoes. They are always more prolific than the larger tomatoes I grow, and it’s not unusual for me to harvest 5 pounds of them every other day once the end of summer is near. Although they make a terrific snack, I strive to let some of them make it into a recipe.
A few mornings ago, I tried a Bon Appetit recipe that had caught my eye some time ago. As it sometimes goes with amazingly good condiments, this became a snack instead of a condiment because I wanted to keep eating it right out of the bowl – no particular vehicle needed. It’s super-simple, but the flavor is crave-worthy. Spoon it as I do over eggs in the morning or on top of pan-seared or grilled fish.
Ingredients (Makes about 1 1/2 cups)
1 pint of cherry tomatoes
3 Tbsp. olive oil, divided
1 shallot, finely chopped
1 Tbsp. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbsp. Chopped fresh chives
If available, use a mix of different heirloom cherry tomatoes.
Cut about half of the cherry tomatoes in half. Heat 1 tablespoon of olive oil in a saucepan. Add the chopped shallots and cook for about 5 minutes over medium heat. Add the cherry tomatoes and cook for about 6 minutes or until the they begin to burst and release their juices. Smash up some of them with a wooden spoon. Turn off the heat. Add the red wine vinegar, season to taste with salt and pepper, and add the chopped chives in just prior to serving.
Now, see if you can resist eating your cherry tomato vinaigrette straight from the bowl! You can store any leftover vinaigrette, chive-less, in the refrigerator for up to 2 days.