Alex's book of recipes

Balsamic tomato reduction

A variant on basic balsamic vinegar reduction, with blistered cherry tomatoes.


1 tbsp olive oil

1½ cup cherry tomatoes

½ tbsp garlic, minced

1 tsp kosher salt

½ cup balsamic vinegar


In a large saute pan heat the olive oil over medium/low heat. Add cherry tomatoes and sauté until the skin starts to wrinkle and they start to burst, 6-8m.

Add garlic and saute until browned, about 2m. Season with salt and stir gently.

Add the balsamic vinegar to the pan and cook until reduced with a syrup-like texture, about 12m. Remove mixture from heat and let cool.