Cherry Tomatoes in Cream
Source: Joyce Goldstein, Inside the California Food Revolution
This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2013.
Serves 3 to 4
2 tablespoons unsalted butter
1 pint Sweet 100 or Sungold cherry tomatoes, or a mixture of the two
2 tablespoons brown sugar
About ¼ cup cream
Chopped fresh mint or basil
1. Melt the butter in a sauté pan large enough to hold the tomatoes in one layer. Add the tomatoes, cook for a minute or two, and season lightly with brown sugar and salt.
2. Continue to cook over medium heat, stirring occasionally, until tender, about 3 minutes. Add the cream and heat through to bubbling. Sprinkle with the chopped herb of your choice.