Easy Tomato Vinaigrette

This easy Easy Tomato Vinaigrette is super flavorful and so versatile.  Use it on omelettes, pasta, steak, grilled fish or roasted vegetables like zucchini and eggplant.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 99 kcal
Author Robyn Gleason | Simply Fresh Dinners


  • 1 pint cherry or grape tomatoes
  • 3 tbsp olive oil, divided
  • 1 shallot finely chopped (add more if desired)
  • 1 tbsp red wine vinegar (or try balsamic)
  • kosher salt and freshly ground pepper to taste
  • 3 tbsp fresh chives, chopped (or use basil or parsley


  1. Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
  2. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
  3. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
  4. DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.