Categories: Dressing/Sauces

Ingredients

• 2-ish cups cherry tomatoes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter
• salt to taste

Directions

1. Place the tomatoes in a nonstick skillet over medium high heat with NO OIL IN THE PAN. We are trying to blister the outsides of the skins a little bit here.

2. Once the skins get a little blistered and the tomatoes are looking soft, turn the heat down to avoid lots of splatter, and add the olive oil and garlic. Be careful not to brown the garlic.

3. Press the tomatoes gently with the back of a wooden spoon so they break open and release their juices. Add the balsamic and let the whole mixture reduce until it’s thickened a bit, maybe 5-10 minutes.

4. Finish with the knob of butter and season with salt to taste.

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