B&B’s Easy, Versatile Tomato Vinaigrette

This vinaigrette is a mainstay at Maple Leaf Inn and can be used as you would a salsa, with eggs for breakfast, or chicken or fish for dinner. At breakfast, we serve it most often as a topping for French lentils that are spooned over polenta for our guests who are vegans. For non-vegans, we add a poached egg on top. Ripe red grape tomatoes on a white plate.

The recipe is super easy and can be doubled or tripled too—more reasons to love it!

1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
3 tablespoons olive oil
½ teaspoon ground cumin
salt and pepper to taste
minced parley and/or basil or any other herb you like

Put tomatoes, shallot, capers, vinegar, oil, cumin, salt and pepper in a saucepan and heat, simmering until tomatoes break down to a chunkiness you prefer and shallots are softened. Just before serving, add herbs and adjust seasoning. Serve warm.

Try it for your own breakfast soon!

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