Colourful Cherry Tomatoes
- serves 6
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
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.
2. Add vinegar and maple syrup to the tomatoes, tossing to coat, about 1 minute. Season with salt and pepper.
Tip: For a different twist, substitute balsamic vinegar for the apple cider.
Use all red tomatoes if yellow are unavailable.