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).
Christina eats 