Cherry Tomato Vinaigrette
['1 pint cherry tomatoes', '3 tablespoons olive oil, divided', '1 shallot, finely chopped', '1 tablespoon (or more) red wine vinegar', 'Kosher salt, freshly ground pepper', '2 tablespoons chopped fresh chives']
Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.
Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.
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