We’re in the middle of tomato season, which means you might have run out of  ways to enjoy the summer fruit other than just slicing and seasoning with salt and pepper. Making the vinaigrette is quick and can be made three days in advance. Great for salads, the vinaigrette is also great drizzled over sliced watermelon, feta, and tarragon. You can also marinate beef, chicken, or shrimp for summer grilling or for kids a dipping sauce for their chicken fingers. –Justin Burke-Samson 

Roasted sungold tomato vinaigrette
Yields: 1 cup

Ingredients
1 cup sungold tomatoes
1 tablespoon minced shallot
3 tablespoons extra-virgin olive oil
2 tablespoons minced tarragon
1 tablespoon red wine vinegar
1 tablespoon water
Salt and black pepper to taste

Directions
1. Preheat oven to 350 degrees.
2. On a sheet tray, spread tomatoes evenly and roast for 30 minutes until tender and lightly browned.
3. In a blender, combine roasted tomatoes, shallots, olive oil, tarragon, vinegar and water. Blend until smooth.
4. Season with salt and pepper to taste. Blend to mix.
5. Transfer to a jar or bottle and refrigerate.
6. To serve, shake vigorously to emulsify.

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