I love making my dressings and vinaigrettes from scratch but I sometimes find myself making the same old thing over and over. Boredom. Vinaigrettes are great for leafy vegetable salads, sure, but they’re also great to add to roasted potatoes, grain salads, pasta dishes, as meat marinades, or drizzled over your favorite buddha bowl. Anything really. This one is particularly versatile being tomato based, but it’s made even more delicious by the fact that these tomatoes were grown on the balcony! A mixture of red cherry tomatoes and yellow grape tomatoes.
Skip that bottled junk – homemade is healthier and more delicious!
Cherry Tomato Vinaigrette
1+1/2 cup, fresh cherry or grape tomatoes
2 tablespoons, olive oil
1 tablespoon, apple cider vinegar
few pinches of salt and pepper
1 sprig, fresh basil minced up
1/2 clove, garlic
In a small sauce pot put the olive oil and garlic and turn to medium heat until the garlic begins to sizzle.
Add the cherry tomatoes, cover with a lid, and cook until the tomatoes are beginning to crack and burst and release their juices.
Pull the tomatoes off of the heat, allow to cool for 5 minutes (so you don’t burn yourself!) and begin lightly squishing the tomatoes with a fork.
Add the vinegar and basil, stir up, allow to marinate for a few minutes, and enjoy!