Balsamic tomatoes

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When I dug out my Ministry of Food recipe book the other days for the basic cookie mix (which I then amended quite a lot) I had a flick through for some other ideas with our dinner that evening and gave these
balsamic tomatoes a go.

To make them you fry 2 crushed cloves of garlic, fresh mint leaves and a tablespoon of capers on a medium heat, with a little olive oil for a minute or so. Then add in the halved cherry tomatoes, a knob of butter and a good glug of balsamic vinegar.

You want to cook the tomatoes, but not too much so they only need 2-3 minutes of bubbling away before serving.

To me these tomatoes taste like summer. We had them with some pan fried seabass (my favourite at the moment).

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Published by

Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

4 thoughts on “Balsamic tomatoes”

  1. Well at least I now know what I’ll be doing with half a bowl of cherry tomatoes sitting waiting to be turned into something more tasty than a boring salad! 🙂 Good work, Chris! x

      1. Have I got marrows?! I’ve got marrows in abundance. And as hardly anyone eats them, they’re going to go to waste! :o( I’ll drop you one or two round, along with a few other bits! I’m heading down there tonight

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