Sherry-Tomato Vinaigrette Recipe

Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more.

Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You may also blend the tomato mixture in a blender, but use extreme caution when blending hot items, as trapped steam can blow off the lid.)

Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.

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