I was making steak and potatoes for dinner and had a massive desire for vegetables. It was one of those weekends where we couldn't find the time to make it to the grocery store and were unfortunately running quite low on produce. Luckily for me, B had bought a massive container of cherry tomatoes to make himself a Caprese salad and we had a bunch left over. I quickly heated up some oil and threw the tomatoes in and a few short steps later, voila! I had a vegetable side dish...unless we want to get really specific and start calling tomatoes fruits. But I'm not going there today. Ingredients:
2 handfuls of cherry tomatoes
1 T. olive oil
1 t. balsamic vinegar
1 clove garlic, minced
2 t. fresh parsley, chopped
Heat the oil in a medium skillet over medium heat. Add the tomatoes and cook, stirring occasionally until the tomatoes pop about 3 to 4 minutes. Add the balsamic vinegar and cook for another minute. Reduce heat to medium low and add garlic and parsley. Cook for 1 more minute.
Serve immediately, or let cool to room temperature. Print Page