Sometimes the simplest of dishes make a meal, and today’s recipe, Blistered Balsamic Cherry Tomatoes, is such a dish.
Blistered Balsamic Cherry Tomatoes is so easy to create. All you need is a skillet that can take high heat, oil, balsamic vinegar and salt to taste. This dish is made in minutes and is super tasty.
Cherry tomatoes are so yummy, they are cooked in oil until they are warmed through but still hold their shape. Balsamic vinegar is poured on top and reduced to a modest thick sauce. Blistered Balsamic Cherry Tomatoes tastes good on top of pasta or rice, with eggs for brunch, or on its own on crackers or toast.
To serve, I usually cut the vines in half, and prop them on top of whatever I’m serving, and then drizzle the balsamic reduction over the top, which ends up as a puddle on the plate.
This dish also makes for a great side salad all by itself, don’t forget. Look at it, it’s delicious.
Of late, my tomato purchases have been truly inspiring. Every batch I bring home has been super tasty, giving that tasty sweet tomato taste with just a touch of acidity. Here’s hoping I get another good batch of cherry tomatoes as I’d like to make a tomato tart. It might take me a little while to get it as I want it, as I have no idea what I want at this stage, but I will test it out and share when it’s ready.
In the meantime, give Blistered Balsamic Cherry Tomatoes a go. You will appreciate that it can be made in minutes, and that it is a beauty to behold.