By Perre Coleman Magness, The Runaway Spoon
Serves 4
3 tablespoons butter
3 tablespoons light brown sugar
2 pints cherry tomatoes
Salt and pepper
1 cup heavy cream
2 teaspoons chopped oregano, basil or mint
1. Melt the butter in a skillet over medium heat. Add the sugar and stir until dissolved and bubbling.
2. Add the tomatoes and cook, stirring frequently, until the tomatoes begin to soften and burst. Add salt and pepper to taste. Add the cream and stir to coat. Cook for a few minutes until the cream starts to bubble.
3. Remove the tomatoes to a serving bowl with a slotted spoon. Continue to cook the cream until it is slightly thickened and reduced, about 3 minutes. Pour the cream over the tomatoes, sprinkle with the herbs and serve immediately.
Note: You can easily half or double the recipe.
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