Sherry Tomato Vinaigrette

• 12 cup grapeseed oil
• 1 tablespoon grapeseed oil
• 1 cup cherry tomatoes
• 1 medium garlic clove, coarsely chopped
• 1 medium shallot, coarsely chopped
• 2 tablespoons sherry wine vinegar
• 14 cup extra virgin olive oil
• 1 tablespoon Italian parsley, finely chopped fresh (or chives)

1. Heat 1 tablespoon of the grapeseed oil in a small frying pan over medium-high heat.
2. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes.
3. Stir in garlic and shallot, and cook until slightly softened, about 1 minute more.
4. Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and puree with an immersion blender.
5. Slowly add remaining 1/2 cup grapeseed oil and olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated.
6. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired.

grapeseed oil, grapeseed oil, cherry tomatoes, garlic, shallot, sherry wine vinegar, extra virgin olive oil, italian parsley

Taken from www.food.com/recipe/sherry-tomato-vinaigrette-317424 (may not work)