Servings vary
Author note: Be sure to halve the tomatoes. While tempting to skip, this step is critical for the overall success of the recipe. Smothered Tomatoes is easily doubled, and something I would consider doing because these tomatoes are consumed quickly; it is nice to have leftovers for additional meals. Smothered Tomatoes, like many recipes, develops more flavor over a 24-hour period of refrigeration. Gently reheat the tomatoes on the cooktop to use the second or third day.
4 cups cherry tomatoes, halved
¼ cup balsamic vinegar
¾ cups extra virgin olive oil
2 rosemary sprigs
2-3 cloves of garlic, chopped
¾ tsp kosher salt
crusty bread
Place the tomatoes, vinegar, oil, rosemary, garlic and salt into a sauté pan. Cook over medium heat and bring to a simmer. Reduce the heat to medium-low and continue to cook for 20 minutes or until the tomatoes are softened and the cooking liquid is reduced.
Serve warm with crusty bread.
add extra flavor: add a pinch of red pepper flakes for a bit of heat