Best Recipe: Warm Italian Cherry Tomatoes

Update August 2016: We still make this recipe about every two weeks. It’s a simple and amazing side dish. Gourmet turkey burger: a whole-wheat bun with a smear of mustard, a turkey burger patty, melted smoked gouda, and topped with the tomatoes.

Cook’s Notes: A variation on the amazing Spinach Tortellini Salad — these warm tomatoes have become one of my favorite appetizers or side dishes. The tomatoes burst and thicken the sauce as they cook. You can toss the tomatoes with mixed lettuce for a simple salad. These tomatoes are also great on slices of bread.

16 oz cherry tomatoes, such as 2 pints grape tomatoes or heirloom mix cherry tomatoes (from Trader Joe’s)
2 Tablespoons (1 oz) olive oil
2 Tablespoons (1 oz) balsamic vinegar
1 Tablespoon lemon juice
1 Tablespoon dry Italian herb mix (see below)
1 teaspoon crushed garlic

Combine all ingredients in a skillet. Heat over medium heat, stirring frequently, until the tomato skins start to split and release their juices. Simmer for at least 15 minutes. Press the tomatoes with a spatula to smash them down.

Italian Herb Mix (makes about 1/2 cup):
2 Tablespoons dried oregano
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried parsley
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon ground black pepper
1/4 teaspoon dried thyme

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