Cherry tomatoes in cream

Tomato season is finally here! Pair this bright, summery side dish with a grilled steak or fish fillet. 

Beautiful cherry tomatoes in all shapes and sizes, like little summer jewels, are such a temptation at the farmers market. This is an old southern recipe, updated with fresh herbs, that is a perfect side to a grilled steak or fish.

These tomatoes are quick to prepare, but luxuriant and rich, with a lightly caramelized cream finish.

Use whatever type of lovely little tomatoes you find at your farmers market. The mixed red and golden ones are particularly pretty, but a bowl full of bright red beauties with a sprinkling of bright green herbs are just as striking. I even like it when the tomatoes are different shapes and sizes – little ones will burst and completely fall apart while the larger ones will be just soft. 

Cherry tomatoes in cream
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.

Related post on The Runaway Spoon: Tomato, Brie and Herb Pasta