deweyfood

Balsamic Glazed Tomatoes

I’ve been putting off posting because a camera is in the works and it seemed a shame to give you a recipe without the photographic evidence of its deliciousness, because who makes a recipe from the internet without being seduced by a picture? This one is too delicious, easy, healthy and attractive to wait, though, so you’ll just have to trust me.

adapted from Deborah Madison’s always inspiring Vegetarian Cooking for Everyone.

Serves 2-3
1.5 pints tiny tomatoes (cherry, grape, whatever)
2 teaspoons butter
1 shallot, minced, or about 2 tablespoons minced red onion
generous splash balsamic vinegar (about 2 tablespoons)

melt the butter in a small pan, then add the tomatoes and cook over high heat, stirring occasionally, until the color begins to dull.  Add the minced shallot, give a shake, and cook for another minute or so.   Once the tomatoes are looking nice and hot and just beginning to burst, add the balsamic vinegar.  Cook until the vinegar is reduced to a syrupy glaze, season with plenty of salt and pepper, and serve.

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