SKILLET ROASTED TOMATO TOPPER

 

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Ingredients

  • 1 tablespoon olive oil
  • 1 small red onion cut in thin wedges (3/4 cup)
  • 1-1/2 cups quartered cherry tomatoes
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed

Directions

  • In a skillet heat 1 tablespoon olive oil over medium-high heat.
  • Add 1 small red onion cut in thin wedges (3/4 cup). Cook, stirring occasionally, until lightly browned. Add 1-1/2 cups quartered cherry tomatoes; 2 tablespoons white balsamic or white wine vinegar; 2 cloves garlic, minced; and 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed.
  • Simmer, uncovered, until most of the liquid is evaporated.
  • Remove from heat; cool slightly.

Notes

Categories: Appetizer  Topping 
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