Pan Roasted Tomatoes
5 tablespoons olive oil
1 stalk green onion, chopped
8 Roma (plum) tomatoes
2 tablespoons balsamic vinegar
1 tablespoon dried tarragon
1 teaspoon garlic powder
salt & pepper to taste
Heat oil over medium-high heat.
Add green onions.
Chop up the tomatoes and add them to the skillet with the remaining ingredients.
Cook for a few minutes until tomatoes soften.
Season with salt & pepper to taste.
Serve on top of roasted pork.
Pairs Well With
Well last Sunday, I roasted a pork shoulder. Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts as well as clogged arteries. But nonetheless, after roasting it with a simple mix of garlic powder, onion powder, fresh black pepper and kosher salt, I let it cool and froze it for future use.
Tonight I used that same roast I made a few days ago and made a pork roast dinner with pan roasted tomatoes and grilled brussel sprouts.
Here's my recipe for the pan roasted tomatoes with balsamic vinegar that topped my pork: