Balsamic Tomatoes

These tomatoes make a delicious brunch/lunch when served on a piece of toast. The tomatoes are full of sweet, sticky juice that oozes into crisp, crunchy bread. Also, wonderful served with veggie sausages.

Balsamic Tomatoes (dairy-free, egg-free, nut-free. sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 1 (multiply as necessary)

  • 1 cup/large handful cherry tomatoes, halved
  • 1 tsp olive oil
  • salt and pepper, to taste
  • 2 tsps balsamic vinegar
  • pinch of sugar
  • a few basil leaves, torn

– Heat the oil in a frying pan and add the tomatoes.

– Season and saute for 5 minutes, until starting to soften and char.

– Sprinkle on the sugar and stir in the balsamic.

– Continue to cook for 1 minute until the juices are sticky.

– Taste and adjust the seasoning.

– Serve scattered with basil leaves

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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