Saturday, March 10, 2012

Quick & Easy Tomato-Balsamic Pan Sauce

I've been meaning to share this recipe for a while now. It is so simple and really has the ability to liven up a meal. While it would be a perfect recipe to make with beautiful summer tomatoes, it is also a really great way to prepare tomatoes that are not exactly at their seasonal best. 

Clearly this sauce is not a meal on its own, but with just a little extra help, it easily can become a delicious meal. My favorite way to serve it is over a bed of whole wheat couscous and wilted spinach. While that might sound like quite a lot of separate things to prepare, couscous takes about 5 minutes to cook after you boil the water and spinach only takes about 30 seconds to wilt in the microwave, so I really don't find it all that daunting. I often eat this particular trio for a light lunch, but you could also pair it with some leftover chicken.  

Another option is to prepare chicken breasts or fish fillets and use this recipe as a sauce to serve on top. Just add a salad and/or side dish of your choice and you have dinner. Get creative!

You truly do not need to measure ingredients for this recipe, but to make it a little easier I've provided some ballpark figures. It can easily be doubled, tripled, etc. to serve more people. 

Tomato-Balsamic Pan Sauce
Print Recipe

1 container cherry or "cocktail" tomatoes
1-2 Tbsp olive oil
splash of balsamic vinegar
tiny pinch of sugar
salt & pepper, to taste
dried basil, to taste (I like a lot, but I would recommend at least a 1/4 tsp)

Cut the tomatoes into q
uarters. 

Heat olive oil in a small or medium skillet over medium heat. Add tomatoes, stirring occasionally until they begin falling apart and forming a sauce. Add in the remaining seasonings and cook an additional 2 minutes or so. Serve hot. 

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