Grape tomatoes were first cultivated inChina. The seeds were brought to the United States less than a decade ago. NowU.S. farmers grow more grape than cherry tomatoes.Lightly sautéing grape tomatoes brings outtheir natural sugars. I add a splash of balsamic vinegar to balance thesweetness. You can serve this dish hot or at room temperature.
Sautéed Grape Tomatoes
Grape tomatoes were first cultivated inChina. The seeds were brought to the United States less than a decade ago. NowU.S. farmers grow more grape than cherry tomatoes.Lightly sautéing grape tomatoes brings outtheir natural sugars. I add a splash of balsamic vinegar to balance thesweetness. You can serve this dish hot or at room temperature.
Ingredients
- 1 tablespoon olive oil
- 1 shallot peeled and minced
- 2 cups grape tomatoes halved lengthwise
- 1 teaspoon white balsamic vinegar or 1 tea-spoon white wine vinegar and a pinch of sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat the oil in a medium non-stick skillet.
- Add the shallot and sauté 1 minute over medium heat or until tender.
- Add the tomatoes and cook over low-medium heat about 3 minutes or until the tomatoes are slightly pulpy and hot.
- Add the vinegar and stir to blend.
- Season with salt and pepper and remove from heat.
- Serve the tomatoes hot or at room temperature.