Yields
6 servings
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ingredients
1
Tbsp butter (15ml)
1
Tbsp vegetable oil (15ml)
8
oz yellow cherry tomatoes, halved (250g)
8
oz red cherry tomatoes, halved (250g)
1 ½
Tbsp apple cider vinegar (22ml)
1
Tbsp maple syrup (15ml)
salt and freshly ground black pepper
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directions
Step 1
Heat butter and oil in a large nonstick skillet over medium-high heat. Add tomatoes and sauté for 2-3 minutes, or until heated through and beginning to soften.
Step 2
Add vinegar and maple syrup to the tomatoes, tossing to coat, about 1 minute. Season with salt and pepper.
Step 3
Tip: For a different twist, substitute balsamic vinegar for the apple cider.
Step 4
Use all red tomatoes if yellow are unavailable.