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Cherry Tomatoes in Cream

August 6, 2014 by The Runaway Spoon Leave a Comment

Cherry Tomatoes in Cream

Beautiful cherry tomatoes in all shapes and sizes are such a temptation at the farmers market.  Like little summer jewels.  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
2014-08-01 15:41:04
Serves 4
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Ingredients
  1. 3 Tablespoons butter
  2. 3 Tablespoons light brown sugar
  3. 2 pints cherry tomatoes
  4. salt and pepper
  5. 1 cup heavy cream
  6. 2 teaspoons chopped oregano, basil or mint
Instructions
  1. Melt the butter in a skillet over medium heat. Add the sugar and stir until dissolved and bubbling. 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. 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.
Notes
  1. You can easily half or double the recipe.
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Filed Under: Farmers Market, Fruit and Vegetables, Sides, Vegetables Tagged With: cherry tomatoes, cream, farmers market, herbs, tomatoes

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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