Cherry Tomatoes in Cream

Source: Joyce Goldstein, Inside the California Food Revolution

Recipe Type: | Seasons: ,

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.

Farmers Market Ingredients