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.
2 tablespoons olive oil
3 cups multicolored cherry tomatoes
2/3 cup vertically sliced shallots (about 2 medium)
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon balsamic glaze
Est. added sugars 2g
How to Make It
Heat oil in a cast-iron skillet over medium-high.
Add tomatoes; cook 3 minutes.
Stir in shallots, salt, and pepper; cook 2 minutes.
Remove pan from heat; drizzle with balsamic glaze.