Tomato Goodness

tomato vinaigrette

This is the latest addiction in our household. It’s a “tomato vinaigrette” from this month’s Bon Appetit. Oh… holy… yum. We had it the first night with a baguette. Then we had it again the next night. Now I think I’ve eaten it every day this week in some form or fashion…topping for white beans, blended as a dip for more bread, topping for pasta and veg. It’s just that good. I think I need to take a break before somehow I get overdosed, but I’m not even sure that’s possible.

This is straight from Bon Appetit. I only improvised by cutting the oil and using scallions and/or onion instead of shallots.

Tomato Goodness
  • 1 pint grape tomatoes
  • 4 scallions, whites only diced (or ⅛ yellow onion minced)
  • 2 TB olive oil
  • 2 TB red wine vinegar (to taste)
  • salt & pepper to taste
  • 1 TB chives or greens of scallions
  1. Cut half of the tomatoes in half.
  2. Heat pan to medium. Add oil. Add scallions or onion. Cook slowly until tender. Add all tomatoes. Cook approximately 6-10 minutes, gently mashing some of the tomatoes. Add vinegar, salt & pepper.
  3. Top with scallions or chives for serving.
  4. Serve with baguette, bread sticks, pasta..... anything goes.
  5. Optional: Blend for a smooth texture.

I have a thing about tomato skins. I don’t like them cooked. I can hang with grape and cherry tomato skins to some extent, and I actually REALLY liked this dish originally. However… I absolutely adored it once I blended it. Totally different experience. I’d choose the smooth texture any day, but I’d also never turn down the chunky version.

PS. I also made this without any oil, using veg stock instead to soften the onions and add some juice, and it was equally as tasty. Go figure.

PPS. I also made this using the roasting pan instead. I made a bigger batch and dumped 3 pints of tomatoes (whole) into the roasting pan along with maybe 1/2 cup veg stock. There was no onion or scallion in that one.  I was a dope and didn’t pay attention to time or temp. Curses. Let’s just say they roasted until they looked “right”, which is how I  have historically written non-recipes. Grrrr.

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