Sherry Tomato Vinaigrette
 This fruity, creamy vinaigrette is the perfect way to use up overripe tomatoes while still saving their flavor. Fab with a steak salad or as a simple sauce for grilled chicken. Dressing will last 1 week in the fridge.

120ml grapeseed or sunflower oil
160g cherry or pear-shaped tomatoes
1 medium garlic clove, coarsely chopped
1 medium shallot, coarsely chopped
30ml sherry vinegar
60ml extra-virgin olive oil
fresh ground black pepper to taste
3g finely chopped fresh flat-leaf parsley or chives

Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more. Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender or used standard blender. Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs, taste, and adjust seasoning as desired. Serve immediately or store in fridge in airtight container.