From Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman. Copyright © 2009 Scribner.
This is a basic vinaigrette only instead of being cold, it's mixed together in a medium hot pan, which intensifies the flavor of the tomato and the sweetness of the shallot.Ã¢â‚¬ This is a great sauce for white fish, halibut or cod or tilapia (and would do wonders for the ubiquitous boneless chicken breast).Ã¢â‚¬ But it also it works well with boiled new potatoes, salt cod, or a combination of boiled new potatoes, or other root vegetables, and salt cod or smoked trout.
Toss the tomatoes with the salt to begin drawing out their moisture and flavor.Ã¢â‚¬ Sauté the shallot in canola oil over medium high heat until translucent.Ã¢â‚¬ Add the tomato and any liquid that's leached out to the pan and cook stirring for a minute or so to heat the tomato and reduce some of the liquid.Ã¢â‚¬ And the mustard and vinegar and stir to combine.Ã¢â‚¬ Ã¢â‚¬ Whisk in the oil until incorporated then remove the pan from heat.Ã¢â‚¬ Taste for seasoning, add salt or vinegar as needed.Ã¢â‚¬ Spoon over chicken, fish or vegetables.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.