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About the Recipe: Nothing is more delightful than a basket of those farm fresh mini tomatoes. The light pink vinegar adds a fresh and tangy splash of summer. Serve the vinaigrette over pasta, entrees, or your favorite salad.
Cook’s Note: I used Italian Barrel Aged Rose Wine vinegar. I used a masher to smash some of the tomatoes.
Cut half of grape tomatoes in half lengthwise.
In a medium saucepan over medium heat, heat 1 Tablespoon olive oil.
Add onions; cook stirring occasionally, for about 4 minutes.
Add halved and whole tomatoes and cook stirring occasionally until beginning to release juices, about 4 to 6 minutes.
Mash some of the tomatoes with a spoon.
Add vinegar and the remaining 2 Tablespoons olive oil, season with salt and black pepper. Serve warm or room temperature; stir chives into tomato mixture before serving.
pdf for Copy of Recipe – Mini Grape Tomato Vinaigrette
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