Guest guest Posted July 20, 2001 Report Share Posted July 20, 2001 * Exported from MasterCook * Tomatoes Glazed With Balsamic Vinegar Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 429 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds ripe but firm tomatoes 2 tablespoons butter 3 tablespoons balsamic vinegar 1 plump shallot -- finely diced Salt and freshly milled pepper SERVES 4 A very easy thing to do with tomatoes. The vinegar reduces with the butter, leaving the tomatoes glistening with a shiny glaze. Serve as a side dish or with toast and chopped parsley for a quick supper. Core the tomatoes, then cut them into wedges about 1 1/2 inches across at the widest point. 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. Season with salt and plenty of pepper. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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