More Great Recipes: Appetizer | Topping

Skillet Roasted Tomato Topper


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Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

A dash of local for every season
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