Roasted Cherry Tomato Vinaigrette

INGREDIENTS

2 pints Sun Gold tomatoes, divided

2 tablespoons olive oil, divided

1 tablespoon finely minced shallots

½ teaspoon finely grated garlic

1 tablespoon red wine vinegar

1 small pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1 teaspoon finely grated lemon zest

DIRECTIONS

1. Turn a cast iron skillet on to high heat and let it get smoking hot. Toss the tomatoes with 1 tablespoon of the olive oil. Pour into the cast iron skillet and leave for several minutes, turning when they begin to blister and blacken. Take out when there is some good char on the tomatoes.

2. Meanwhile, in a medium sized bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.

3. Transfer the tomatoes into the shallot mixture, add the lemon zest. Mash slightly to release the juice of the tomatoes. Taste and adjust the seasoning with salt, pepper, and sugar as needed before serving.