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Splash of olive oil
2 large garlic cloves, minced
2 shallots, minced
2 pints cherry tomatoes or grape tomatoes
Splash of balsamic vinnegar
2 tblsp. sugar
Preheat the oven to 350 degrees.
In an oven-proof skillet, cook the first four ingredients
(everything but the sugar and vinnegar) over a medium burner until
the tomatoes start to soften and are slightly
browned—about 10-15 minutes.
Sprinkle them with the sugar and a splash or two of Balsamic
Vinegar. Remove them from the heat and put them in oven to roast
uncovered for 1/2 hour.
(This dish goes particularly well with roast chicken!)
Source: Denise Peterson-Powell
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