8 May 2009
Balsamic Tomatoes
Posted by sharon under: Mother's Day; Side Dishes; Side Dishes .
A tasty side dish, the tomatoes are delicious on their own, as a filling for an omelette, on toast or served alongside the Elegant Savoury Crepe Cups
Ingredients
2 tablespoons extra virgin olive oil
1 dry pint (punnet) grape tomatoes
1 tablespoon balsamic vinegar
1 teaspoon dark brown sugar
Kosher salt
To make the tomatoes:
1. Heat the oil over medium flame. Add the vinegar, sugar and salt to taste and stir until blended, about 30 seconds.
2. Add the tomatoes and cook for a further 5-7 minutes, or until tomatoes begin to burst and release their juices. Stir frequently during the cooking process so that the tomatoes are well-coated and are evenly browned. Transfer to a serving plate and drizzle with the balsamic sauce. Serve warm.
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