Sherry Tomato Vinaigrette

Directions

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