Easy Sherry Tomato Vinaigrette

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: some tomatoes might burst)

Stir in the garlic and shallot. Cook until slightly softened, about 1 minute more.

Transfer the tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender. (You can also blend the tomato mixture in a blender, but allow the mixture to cool slightly first and use caution when blending hot items)

Slowly add the remaining 1/2 cup grapeseed oil and 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 the fresh parsley and adjust seasoning as desired.