Go-To Recipe: Jammy Tomatoes

I love, love, love tomatoes. Roasted, fresh, sundried, roma, grape or vine. I could eat them all day. That’s one reason this newly discovered recipe shot straight to the top of my favorite side-dishes list.

Not only are they insanely easy to make, they’re also the perfect combination of sweet and acidic and are utterly addictive. I’ve made them with several dishes so far (Real Simple suggests making them with paprika-seasoned pork chops and cheddar grits, which is delicious), and they always pair perfectly.

Enough talk; here’s the recipe:

Nothing like a nice Southern meal with tenderloin and collard greens.

Nothing like a nice Southern meal with tenderloin and collard greens.

Jammy Tomatoes

Yield: 4 servings

1 pint grape tomatoes, halved

1/4 cup cider vinegar

3 tablespoons brown sugar

1. In a medium-sized skillet, combine tomatoes, vinegar and brown sugar.

2. Cook over medium-high heat, stirring often until tomatoes collapse and liquid is syrupy.

(via Real Simple)

See, I wasn’t kidding about how easy they are to make. Try them out yourself and let me know how they turn out!

Advertisements

What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s