For this vinaigrette, I decided to give the confit treatment to cherry tomatoes by slow cooking them in olive oil, garlic, shallot and anchovy. The cherry tomatoes relax into soft, sweet puddles and act in concert with the oil, each amplifying the flavor of the other. The vinaigrette regains freshness and texture when an equal part of uncooked cherry tomatoes are added off the heat. This is one of those versatile little numbers that you can and should make all summer long – from spooning over grilled steak or fish, omelettes, or toasted bread slathered with ricotta, to dressing sturdy greens, grain, and pasta salads.

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