BLISTERED CHERRY TOMATOES WITH BALSAMIC Vegan

When tomatoes are out of season, I depend on these tiny gems. They are always light-years away from mealy, flavor-deprived regular winter tomatoes. This versatile recipe produces a chunky, almost saucelike mixture suitable for serving as a side dish or as a topping for roasted vegetables, potatoes, polenta, rice or pasta. Have a lid nearby when searing the tomatoes to help contain some of the splatter and keep the top of the stove fairly clean.

Cook Time: 5 minutes 1
Serves: 2 to 4

2	tablespoons extra-virgin olive oil
1	pint cherry or grape tomatoes, stems removed
1	garlic clove, grated
2	teaspoons balsamic vinegar, or more to taste

1. Heat a large heavy skillet or wok until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook over medium-high heat, adjusting the heat to maintain a steady sizzle, stirring and shaking the skillet, until the tomato skins blister and crack, 3 to 5 minutes.
2. Stir in the garlic and cook for 30 seconds. Add the balsamic vinegar and remove from the heat. Spoon into a serving dish.

Variation
Curried Blistered Cherry Tomatoes: Omit the balsamic vinegar and add 1 teaspoon grated peeled fresh ginger and 1 teaspoon Madras curry powder with the garlic in step 2.

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Make a Meal

Serve with Lentil and Shiitake Ragout with Green Beans ([>]) or Garlicky Toasted Buckwheat with Green Beans, Dill and Walnuts ([>]).

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