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)