Friday, April 16, 2010

Tomato Balsamic Reduction

I talked a little about this a while back but I didn't have any pictures. I did the reduction again, for the fantastic stuffed peppers I made, so I ever so dilligently took a picture of it so you can see just how delicious it really is!

I find that the 'almost to the compost' tomatoes work the best. In fact, I stumbled upon this thought last year when I wast attempting to not waste the abundance of cherry tomatoes in my garden. Turns out it's great for all sorts of things: pizza 'sauce', spaghetti sauce base, stuffed peppers, the list goes on.

It's so easy I don't even need to add my 'need', 'do', 'serve' categories... it's really that simple.

Here it goes:
Put your whole cherry tomatoes in a pan, add a splash of oil and about 3 tablespoons of balsamic vinegar per cup of tomatoes. Eyeball the balsamic vinegar; you don't want too much because then it won't reduce. If you have too little it won't be 'saucy' enough.

Once you have everything in the pan, put it on medium high heat and 'fuhgedaboudit!' (sorry, I had to) Ok, don't totally forget about it, but let it go; let it simmer and get all soft and nasty... give it a stir every now and then and play with the heat if it starts to burn.

End result: you want the cherry tomatoes basically dissolved into this gooey tomatoey balsamic vinegarey paste. It looks disgusting but it tastes amazing!

Let me know if you have questions... I'm happy to help!

Step 1... freshly in the pan

Step 2... simmering away

Step 3... getting really soft and gooey

Step 4... soft, gooey and done!

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