Omelet with Herb Roasted Tomatoes and Pan Sauce (vegetarian)

Sauce
1 1/2 pounds cherry tomatoes
4 Tbsp. oil divided
2 Tbsp. herbs de Provence
1 tsp. kosher salt, plus more
Freshly ground black pepper
1 Tbsp. Worcestershire sauce
1 small shallot, minced
2 Tbsp. red wine vinegar
3 Tbsp. flat-leaf parsley leaves
3 Tbsp. fresh tarragon leaves

Preheat oven to 450. Combine tomatoes, 2 Tbsp. oil and herbs de Provence in a large bowl. Season with salt and pepper, toss to coat. Heat 1 Tbsp. oil in a heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan. Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce. Add parsley and tarragon.
Add remaining 1 Tbsp. oil to same skillet, heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
Spoon sauce over plain or cheese omelet or baked potato.

Serve with: Louis Latour Pinot Noir

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