One of my rules is: no tomatoes between October and June. There are enough dissappointments going around to add mushy, mealy, pale, tastless toms to the list.
And yet. Sometimes, I really, really want a tomato. Or big bags of them are on sale, and, well, I´m not made of iron. The rule that ammends the broken rule is: cook them. Slow roasting makes up for their sins pretty well, but it takes forever. My new favourite thing is to achieve a similar result within minutes.
All you need is a handful of those accomodating little things, cherry tomatoes, and a bit of balsamic vinegar.
Sauteeing the cherries at high heat brings out all the things you want in a tomato: juiciness, flavour, tartness, sweetness. A drizzle of vinegar at the end makes them caramelize, or look caramelized, dark and long cooked. And it all happens while you get a sandwich ready!
Over the past week I´ve used these in a salad with fresh mozzarella and anchovies, as a side vegetable, and as a garnish to perk up a bland sqash soup from a carton.