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Place tomatoes in a shallow dish and sprinkle with salt & pepper. Allow to stand until juicy, about 10 minutes.
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Heat 1-tablespoon oil in small saucepan. Add shallot and cook until translucent and softened, approximately 3 minutes. Remove from heat and add tomatoes. Stir gently.
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Place vinegar in a small bowl and whisk while adding in 2 tablespoons olive oil. Whisk until emulsified and smooth.
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Add tomatoes to oil/vinegar and, if needed, season with additional salt & pepper.
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Add fresh chives, parsley or basil and mix well.
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Serve immediately or refrigerate in an airtight container until ready to serve.
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The vinaigrette will keep up to three days, but is best used within 24 hours.
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*If desired, sprinkle with additional fresh herbs when ready to use.
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Serve warm or at room temperature.
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Enjoy!