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Tomatoes Glazed with Balsamic Vinegar

Serves 4 as a side dish   

  • 1 ½ pounds ripe but firm tomatoes
  • 2 tablespoons butter
  • 3 tablespoons balsamic vinegar
  • 1 plump shallot, finely diced
  • Salt and fresh pepper

 Instructions

  1. Core the tomatoes, then cut them into wedges about 1 ½ inches across at the widest point. 
  2. In a skillet large enough to hold the tomatoes in a single layer, heat the butter until it foams.  Add the tomatoes and sauté over high heat, turning them over several times until their color begins to dull.  About 3 minutes.  Add the vinegar and shallot and shake the pan back and forth until the vinegar has reduced, leaving a dark, thick sauce. 
  3. Season with salt and plenty of pepper.

 | Posted 19 Sep 2010  |  1 note

  1. jamesranchrecipes posted this