Pan-roasted tomatoes develop a deep, sweet flavour and add a splash of colour to your dinner table.
1 tbsp (15 mL) extra-virgin olive oil
4 cups (1 L) cherry tomatoes
1 clove garlic, minced
1 tsp (5 mL) dried Italian herb seasoning
1/4 tsp (1 mL) salt
1 pinch granulated sugar
1 pinch hot pepper flakes
2 green onions, sliced
2 tsp (10 mL) balsamic vinegar
In large skillet, heat oil over medium-high heat; fry tomatoes, garlic, Italian seasoning, salt, sugar, hot pepper flakes, and green onions, stirring occasionally, until tomatoes are shrivelled, about 5 minutes. Stir in vinegar.
Variation: Pan-Roasted Cherry Tomatoes with Corn and Zucchini: Replace Italian seasoning with 1/2 tsp (2 mL) each paprika and dried oregano. Add 1 small zucchini, cut into 1-inch (2.5 cm) pieces, and 1/2 cup (125 mL) frozen corn kernels, thawed. Replace balsamic vinegar with cider vinegar.