Prep 5 mins
Cook 10 mins
I watched Paula Deen make this on her show one day. It looked interesting and like it could be good, so I looked it up. Here it is for all of you out there in 'Zaar-land who have an OVERLOAD of cherry tomatoes this year.
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 2 pints cherry tomatoes
- 1 pint heavy cream
- In a heavy skillet, melt the butter with the sugar and salt.
- Add the tomatoes and cook stirring until the tomato skins begin to split.
- When they do begin to split, add the cream.
- Stir gently and serve.
Wonderful! I halved the cream, still very saucy. But the flavor, wow! Any herbs would go well here too.
I served this as a side with our Easter dinner, it was really popular. The sauce is delicious. Easy to put together. Thanks for sharing.