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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are called blasted at home because they are done when they start to pop . We like them as an easy side and it works with a grilled meat and a baked onion ala Edith Bristow. Ingredients:
1 tablespoons of butter |
2 whole shallots, chopped |
2 tablespoons of chopped fresh parsley |
1/2 teaspoon of sugar |
3 tablespoons of vermouth |
1 pint of cherry or grape tomatoes |
2 small cloves of garlic minced |
pinch of salt |
grind of pepper |
splash of heavy cream *sometimes we use cream, sometimes we don't |
Directions:
1. Melt butter over medium heat. (I use olive oil most times)
2. Saute shallot til soft over high heat.
3. Add parsley, sugar, vermouth and tomatoes with the garlic.
4. Cook over high heat til the tomatoes start to pop.
5. Season with salt and pepper.
6. If desired, add a splash of cream and heat to bubbling and it melds with the tomato juices.
7. Alternately, I have roasted the tomatoes til they pop in a hot 400 degree oven with the shallots and seasonings tossed over them. About 10 minutes. No cream added in the oven prep.
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