There are all kinds of beautiful tomatoes at the farmer’s markets right now. I have a collection of many colors and varieties in my refrigerator waiting to be sliced in salads, folded into whole grain orzo, or just popped into my mouth as a snack.
One thing to keep in mind is that tomatoes excel in the reduction of risk of heart disease. The reason for this is the many antioxidants they contain, especially vitamins C and E, play a critical role in supporting the cardiovascular system. Vitamin K is plentiful in tomatoes and helps to prevent blockages and undesirable clumping of blood cells.
I chose one of my favorites, the sweet yellow cherry tomatoes, to create a quick, fresh sauce. Summer cooking is all about getting a speedy meal on the table with as little exposure to hot ovens as possible. A simple grilled chicken breast or fish fillet will be elevated to potential restaurant fare when served under a ladle of this sauce. Make a double portion to last all week long. You’ll discover so many ways to make other effortless dishes. A couple of ladles folded into quinoa, with good quality canned tuna over pasta, or simmered with cubes of tofu perhaps.
Cherry Tomato Vinaigrette
- 1 pint cherry tomatoes, cut in half
- 3 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoons chives, finely chopped
- 1 tablespoon mint, finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- Heat 1 tablespoon oil in a medium saucepan. Add shallot and cook, stirring frequently, until softened, about 5 minutes.
- Add tomatoes and cook 5 minutes or until juices begin to release. Mash some of the tomatoes with the back of a fork.
- Stir in vinegar,remaining 2 tablespoons oil, chives, mint, salt, and pepper.