- 2 tablespoons extra-virgin olive oil
- 4-6 cloves garlic, chopped
- 2 cups small cherry tomatoes
- Sea salt
- 3 tablespoons balsamic vinegar
Heat the olive oil in a medium nonstick pan. When the oil is hot, add the garlic and a few seconds later slide in the tomatoes. Stand back! Add a big pinch of sea salt and move the tomatoes around in the pan, turning them over as they spit and sizzle.
When the tomatoes begin to blister and char and collapse, about 3 minutes, add the balsamic vinegar and swirl it around as it bubbles down to a syrup. Turn off the heat. Your tomatoes are ready to use now, and will also be fine later at room temperature. Makes about 2 cups.
Recipes and images from Vegan Vegetarian Omnivore by Anna Thomas. Copyright © 2016 by Independent Productions, Inc. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.