Tomatoes Glazed With Balsamic Vinegar
As Deborah Madison says in "Vegetarian Cooking for Everyone:" "(This is) a VERY easy thing to do with tomatoes. The vinegar reduces with the butter, leaving the tomatoes glistening with a shiny glaze."
Here's the recipe from the book:
- 1.5 pounds ripe but firm tomatoes
- 2 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1 plump shallot
- Salt and freshly milled pepper
Core the tomatoes, then cut them into wedges about 1.5 inches across at the widest point. In a skillet large enough to hold the tomatoes in a single layer, heat the butter until it foams. Add the tomatoes and saute over high heat, turning them over several times until their color begins to dull, about 3 minutes. Add the vinegar and shallot and shake the pan back and forth until the vinegar has reduced, leaving a dark thick sauce. Season with salt and plenty of pepper. Serves 4.
— "Vegetarian Cooking for Everyone" by Deborah Madison (Ten Speed, 1997)