| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound heirloom cherry tomatoes
- 1/2 cup diced red onion (1/4-inch dice)
- 1/2 cup balsamic vinegar
- 1/2 teaspoon confectioners’ sugar
- 1 tablespoon flaky sea salt, such as Maldon
- Extra-virgin olive oil, for drizzling
- 2 tablespoons thinly sliced fresh basil
Instructions
- Heat a large cast-iron skillet over high heat until smoking. Add the tomatoes to the dry pan and cook, turning a few times, until charred on all sides but still holding their shape, 3 to 4 minutes. Add the onions and then immediately pour in the vinegar. Stir in the confectioners’ sugar until dissolved. Cook, stirring often, until the onions soften and the vinegar thickens, 3 to 5 minutes. (The onions should retain some bite; the vinegar should be reduced and be slightly syrupy.) Pour into a serving bowl, making sure to scrape out all the contents of the skillet. Season with the flaky sea salt and drizzle olive oil over the top. Garnish with the basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 78 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 394 mg |
| Serving Size | 1 of 4 servings |
| Calories | 78 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 394 mg |
Reviews
After watching the video for this recipe on television, I had to try it. We love cherry tomatoes around here, but have a hard time cooking with them, due to their skin. This allows you to get all the rich, acidic, tomato-ey goodness in each bursting bite, without tough, hard to swallow skin. I have not cooked with basalmic vinegar before, so I was hesitant to go out and buy a whole bottle, but man was it worth it! We were scraping the glaze off the serving spoon, onto our plates! My husband and I both can not wait to have this again.
Easy, quick, not complex but flavorful. I didn’t have red onion so used shallot but red onion would probably work better. You need the very small amount of sugar to get the balsamic to thicken, don’t leave it out.
This was very good but not worth 5 stars. It was better served on a salad.
The key in any recipe is would you make this again, and the answer is no. Sorry but there was nothing special about it and the four people who tried it did not like it,
Delicious, although the vinegar didn’t thicken, wonder what I did wrong. Spooned it on fresh mozz balls!
This was delicious AND beautiful!!
Yummy!
Delicious, went very well with pulled pork, and super easy to make.
We tried this tonight and it was great!