Cherry tomatoes stewed in balsamic vinegar
6 servings
30 minutes
Balsamic-soaked cherry tomatoes are a refined Italian appetizer that combines the sweetness of tomatoes, the tanginess of balsamic vinegar, and the aroma of fresh thyme. This recipe originates from the Mediterranean tradition of using simple yet rich flavors. Tomatoes soaked in a mixture of oil, vinegar, and spices take on a deep caramel hue, making them a perfect complement to fresh green salads or main dishes. The ease of preparation and sophistication of flavor make it versatile: suitable for both everyday dinners and festive gatherings. Serving these tomatoes allows one to immerse in the cozy atmosphere of an Italian trattoria, where every detail of the dish reflects a love for fresh ingredients and culinary art.
1
Whisk the balsamic vinegar with olive oil, pouring the oil into the vinegar in a thin stream.
- Balsamic vinegar: 50 ml
- Olive oil: 50 ml
2
Tear the leaves from the thyme and mix them with the sauce, salt, black pepper, and sugar.
- Thyme: 6 stems
- Salt: to taste
- Ground black pepper: to taste
- Sugar: pinch
3
Mix the result with tomatoes, then pour the tomatoes along with the sauce into a fireproof dish. Place the dish in the oven for twenty-five minutes.
- Cherry tomatoes: 600 g
4
Serve with green salad as an appetizer or as one of the side dishes to the main course.
