- 1 pint cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 1 tablespoon (or more) red wine vinegar
- Kosher salt, freshly ground pepper
- 2 tablespoons chopped fresh chives
- 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.
- Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
- Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
- DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.