PAN ROASTED TOMATOES
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.
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: