Cherry Tomatoes in a Balsamic Reduction

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As the first day of fall closes in, many people rush to the farms to pick apples and pumpkins. For me, I am excited to pick tomatoes. One of the farms that we frequent has an abundance of cherry tomato plants. While everyone else fills their bags with apples, I am loading up the cherry tomatoes. All different colors, red, yellow, and orange fill my bag. They are so sweet and lovely all on their own. However, I love to turn them into a fabulous pasta sauce, layer them on top of bread as Cherry Tomato Bruschetta. Toss them in a a spinach salad or with mozzarella. My new favorite way to have them is simmered low until they are about to burst then add some balsamic vinegar. Let them cook slowly in the vinegar until they join together in a syrupy love fest. Then add then to sandwiches, charcuterie plates, and sauces. Below is the recipe for one more thing to do with your tomatoes!

Cherry Tomatoes in a Balsamic Reduction

Cherry tomatoes simmered in balsamic vinegar until they are sweet and tangy. The perfect way to elevate a sandwich or charcuterie board.


  • 1 Tbsp olive oil

  • 1 1/2 c cherry tomatoes

  • 1/2 Tbsp garlic, minced

  • 1 tsp kosher salt

  • 1 1/2 c cherry tomatoes

  • 1/2 c balsamic vinegar


  1. In a large saute pan heat the olive oil over medium/low heat. Add in your cherry tomatoes and let saute low and slow until the skin starts to wrinkle and they start to burst. About 6-8 minutes.

  2. Then add in the garlic and saute until the pieces start to become brown, about 2 minutes. Season with salt. Give a gentle stir.

  3. Add the balsamic vinegar to the pan. Cook until the vinegar is reduced and has a syrup like texture. About 12 minutes.

  4. Remove mixture from heat and let cool.