Cherry Tomato Vinaigrette

This is something we can make when tomatoes come into season.  I found it in the June 2013 Bon Appetit magazine.  The magazine pairs it with a Ricotta Omelet which you will see next but also suggests pairing it with pasta and feta or with grilled flank steak, or grilled veggies.

1 pint cherry tomatoes
3 tbsp. olive oil, divided
1 shallot, finely chopped
1 tbsp. (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tbsp. chopped fresh chives

Cut half of the cherry tomatoes in half.  Heat 1 tbsp. oil in a medium saucepan over medium heat.  Add shallot and cook, stirring often until softened, about 4 minutes.

Ad 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 1 tbsp. vinegar and remaining oil; season with salt and pepper.  Serve warm or at room temperature.  Add chives just before serving.