Ingredients
2 teaspoons extra-virgin olive oil
10 ounces (1-pint container) grape or cherry tomatoes
3 garlic cloves, crushed
2/3 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon red-wine vinegar
Preparation
Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.
Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)
