Sautéed Cherry Tomatoes in Cream

Sautéed Cherry Tomatoes in Cream

This simple, yet elegant dish is my new “favorite recipe”. It is a perfect way to enjoy the harvest abundance of cherry tomatoes from your garden, or from the Farmer’s Market. You MUST use tasty, vine ripe tomatoes; don’t even bother otherwise. Superb with grilled steak!

2 pints cherry (Sweet 100) tomatoes

4 T. butter

2 to 3 T. brown sugar

3 to 4 T. heavy cream

2 T. fresh minced fresh (Italian) parsley or fresh basil (for a different taste)

Melt butter in a skillet large enough to hold all tomatoes in 1 layer. Cook tomatoes over medium-low heat, gently shaking the pan to roll them about. When they are cooked BUT NOT MUSHY, add brown sugar to melt, then cream, then parsley or basil. Serve immediately. Serves 4 - 6.