This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. It was created for our steak salad but is equally tasty on a hearty salad or as a simple sauce for grilled chicken.
Game plan: Watch out! The tomatoes can explode when they get hot.
The vinaigrette will last up to 1 week when refrigerated in a covered container.
- Yield: 1 1/2 cups
- Difficulty: Easy
- Total: 10 mins
- 1/2 cup plus 1 tablespoon grapeseed oil
- 1 cup cherry or pear-shaped tomatoes
- 1 medium garlic clove, coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh Italian parsley or chives
- Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more.
- Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (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.)
- 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. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.