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.