Vegan Sonoma Meat-free recipes for the veggie-loving bon vivant

This is a bastardization of a delicious tomato sauce our friend Anthony makes. I once asked him how he made it and he said nonchalantly, “Oh, you know, sear the tomatoes and add some vinegar. Balsamic, sherry, red wine, whatever.” I, however, have never succeeded at achieving either his exact sauce or his nonchalance. But I think my version isn’t too bad. Makes a great topping for Savory French Toast, or pasta, or bruschetta, or just chomped plain. Also it’s really easy and takes just a few minutes.

Seared Grape Tomatoes with Balsamic

• 4 oz grape tomatoes, halved (or cherry tomatoes – whatever)
• Salt and pepper to taste
• Balsamic to taste (about 2 – 3 tbsp, or a few light shakes of the bottle)
• Chopped basil or parsley as garnish, if desired

Heat a medium skillet on medium-high. When it is hot, toss in the tomatoes, stirring constantly. Cook until they begin to darken and soften, about 3 – 5 minutes. Add a few splashes of balsamic and continue to stir a bit longer until the liquid is reduced. Stir in a dash of salt and pepper. Serve immediately and garnish if desired.