Ingredients
- 1 pound tomatoes (about 3 medium) or 2 pints cherry tomatoes
- 1 shallot, peeled and minced
- 2 tablespoons sherry vinegar, plus more to taste
- 1/2 teaspoon red-pepper flakes (optional)
- 1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
Full Article
Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.