Sherry Tomato Vinaigrette

Got this sent to me from Chow.com - recipe states it is a great home for overripe garden tomatoes. The recipe calls for cherry or pear tomatoes but I think any garden tomato will work. Suggested uses for this dressing include steak salad & avocado rolls. Both Mmmm in my book. Remember the little tomatoes can pop when heated. If you use a blender instead of immersion blender - be sure to cover lid with dish towel & hold it down when processing because the steam can blow the lid off & can burns & big mess.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1⁄2 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
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon Italian parsley, finely chopped fresh (or chives)

Directions

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