Photo: Caitlin Bensel
Peak-season cherry tomatoes need just a minute or two in the pan to soften and release their juices. Look for balsamic glaze (vinegar that’s been reduced until syrupy) in the oil and vinegar aisle. Drizzle over simply baked fish, roasted green beans, or even vanilla ice cream or fresh strawberries.
How to Make It
Step 1
Heat oil in a cast-iron skillet over medium-high.
Step 2
Add tomatoes; cook 3 minutes.
Step 3
Stir in shallots, salt, and pepper; cook 2 minutes.
Step 4
Remove pan from heat; drizzle with balsamic glaze.
