Wednesday, August 26, 2009

Caramelized Tomatoes

Here's a great thing to do with all those yummy tomatoes in your garden:
Heat a medium sized saute pan over medium-high heat then add 1-2 Tbsp olive oil and 1 cup chopped tomatoes, the sweeter, the better. I've been using a combination of sungold, yellow pear and grape for this, but any tomatoes will work. If larger tomatoes have lots of pulp and seeds, cut them in half and squeeze that out prior to chopping. Toss with olive oil, add a little sea salt, and saute for about 5 minutes. Drizzle with 1 Tbsp balsamic vinegar and saute 1-2 minutes more. These can be served immediately or chilled for later use. They're great with pasta or lentils. We made sandwiches with french bread, bacon, brie, basil and these tomatoes---delish! You could also use these to top bruschetta and add a bit of fresh basil and parmigiano reggiano.

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