Side Dishes
Sautéed Tomatoes with Tomato-Basil Vinaigrette
Grape and cherry tomatoes are often reserved for garden salads, but they’re also perfect for cooking whole. For this colorful side dish, sauté a couple varieties of tomatoes (along with onions and kalamata olives) until they start to split — this tells you they’re heated through. Mix in a robust tomato-basil vinaigrette, then garnish the dish with scoops of goat cheese. Aim to add the cheese while the sautéed tomatoes are still hot, so it warms and begins to melt.
Ingredients
FOR THE VINAIGRETTE, COMBINE:
FOR THE TOMATOES, SCOOP:
SAUTÉ:
OFF HEAT, TOSS:
Test Kitchen Tip
The leftover vinaigrette will keep in the refrigerator for up to 1 week. Serve it on pasta or grilled bread.
Instructions
For the vinaigrette, combine diced tomatoes, basil, oil, vinegar, shallots, garlic, and sugar. Cover and chill 1 hour or overnight. Pulse tomato mixture in a food processor until chunky; season with salt and pepper.
For the tomatoes, scoop goat cheese with a melon baller or small scoop onto a plate, cover, and chill at least 1 hour.
Sauté onion in 3 Tbsp. oil in a large sauté pan over medium-high heat until soft, but not brown, about 5 minutes. Add grape and cherry tomatoes and olives; cook until warmed through, about 5 minutes. Season tomatoes with salt and pepper.
Off heat, toss tomatoes with 1 cup vinaigrette. Transfer tomatoes to a serving platter and garnish with basil and goat cheese balls.
At least an hour ahead, scoop balls from softened goat cheese, then refrigerate until ready to serve.
Nutritional Facts
Nutritional Facts
Per serving with 2 Tbsp. vinaigrette
Calories: 202
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Cholesterol 17mg 5%
Sodium 334mg 13%
Carbs 7g 2%
Fiber 1g 4%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.