Cherry Tomato Remoulade

• 4-5 cups cherry tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon shallots, finely minced
• 2 tablespoons Italian parsley, finely minced
• 1 teaspoon fresh tarragon, leaves only, finely minced
• 1 teaspoon fresh oregano, leaves on, finely minced
• 11/2 tablespoon sun dried tomatoes, finely minced
• 1 1/2 tablespoons Kalamata olives, finely minced
• 1/2 cup olive oil
• 4 tablespoons tarragon vinegar
• 4 tablespoons fresh lemon juice

1. Toss the cherry tomatoes in a little olive oil, just enough to lightly coat, and spread on a rimmed baking sheet , sprinkle with a mixture of the salt and sugar and roast for about 2 hours in a 200 degree oven until slightly caramelized but not dehydrated
2. Mix the shallots, parsley, tarragon, oregano, sun dried tomatoes and Kalamata olives together. Add the lemon juice, vinegar and olive oil and mix thoroughly and finally add the mixture to the tomatoes and toss to distribute the herbs and vinaigrette.
3. Serve over Little Gem lettuce sliced in half or your favorite greens. Also great on bread or over burrata.

cherry tomatoes, sugar, salt, olive oil, shallots, italian parsley, fresh tarragon, fresh oregano, tomatoes, olives, olive oil, tarragon vinegar, lemon juice

Taken from food52.com/recipes/23338-cherry-tomato-remoulade (may not work)