Saucy Balsamic Tomatoes! So simple and SO good.
When I was looking for the recipe for Salmon with Savory Lentils I found another Barefoot Contessa salmon recipe that was served on a bed of quickly sautéed tomatoes. I was torn between the two recipes until I got the bright idea to make the salmon and BOTH the lentils and the tomatoes.
I’m so glad I did as these tomatoes were a real treat. Incredibly quick and easy to put together, they would be a fantastic little side to almost any fish, chicken, or meat. They would also go great with quinoa or couscous for a light vegetarian dish.
The bonus is that since they are made with cherry (or pear shaped) tomatoes, you can make them all year round and not just in the summer when tomatoes are in season.
Here’s what you need:
Cherry Tomatoes, Onion, Garlic, Olive Oil, Balsamic Vinegar, Fresh Basil, Salt & Pepper.
Rinse 1 pint (about 2 cups) of cherry tomatoes, remove the stems, and cut them in half.
Heat 2 Tablespoons of olive oil in a large pan over medium high heat. Add the onion and sauté for 5 minutes until tender and golden but not browned.
Add the tomatoes and garlic to the pan and toss to coat with the onions and oil. Season with a pinch of salt & pepper.
Cook over medium low heat for 10-15 minutes until the tomatoes wilt, most of the liquid evaporates, and the sauce thickens slightly.
Remove the pan from the heat and stir in 1 Tablespoon balsamic vinegar. Toss with 2 Tablespoons of chopped fresh basil and serve.
Great served warm or at room temperature.
I think there are a ton of options for using these saucy tomatoes. They would be fabulous in an omelet, would make a really interesting sandwich pressed into a panini, or even stuffed in a pita with some feta cheese. Top a pizza or make some little appetizers on toasted french bread. I’m thinking goat cheese needs to somehow get involved.
The recipe is supposed to be for 4 servings but there were only 2 of us and no leftover tomatoes. If you are tomato lovers, you might want to double the recipe.
Here’s the recipe – Adapted from Barefoot Contessa Foolproof: Recipes You Can Trust