cherry tomatoes in cream
hello fans today for lunch i made a saute baby tomatoes in cream, mmm soo good, so heres a tip you can save some in containers for later, but mom and i ate most of it and it was that good you can serve this as a easy side dish to your family during weeknights, but here's a warning its addictive and i wouldnt eat this everyday in your diets, this can be a friday night food, just an idea, so i hope you enjoy and make this on a friday night enjoy!
Cherry tomatoes in cream
Recipe courtesy of chef Joyce Goldstein
Serves 3 to 4
INGREDIENTS
2 tablespoons unsalted butter
1 pint Sweet 100 or Sungold cherry tomatoes, or a mixture of the two( i use Trader Joe's mini heirloom tomatoes)
2 tablespoons brown sugar
Salt
About ¼ cup cream
Chopped fresh mint or basil
PREPARATION
1. Melt the butter in a sauté pan large enough to hold the tomatoes in one layer. Add the tomatoes, cook for a minute or two, and season lightly with brown sugar and salt.
2. Continue to cook over medium heat, stirring occasionally, until tender, about 3 minutes. Add the cream and heat through to bubbling. Sprinkle with the chopped herb of your choice.
Recipe courtesy of chef Joyce Goldstein
Serves 3 to 4
INGREDIENTS
2 tablespoons unsalted butter
1 pint Sweet 100 or Sungold cherry tomatoes, or a mixture of the two( i use Trader Joe's mini heirloom tomatoes)
2 tablespoons brown sugar
Salt
About ¼ cup cream
Chopped fresh mint or basil
PREPARATION
1. Melt the butter in a sauté pan large enough to hold the tomatoes in one layer. Add the tomatoes, cook for a minute or two, and season lightly with brown sugar and salt.
2. Continue to cook over medium heat, stirring occasionally, until tender, about 3 minutes. Add the cream and heat through to bubbling. Sprinkle with the chopped herb of your choice.
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