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.
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!
