Blistered Tomatoes with Balsamic and Goat Cheese
4
5 minutes
15 minutes
Italian
Side Dishes
Yeah, you think you've tasted these little veggies in action- until I show you how they can be totally transformed into something you've never dreamed of!
Summer brings with it an abundance of fresh produce- especially rich, ripe and yummy tomatoes! Whether taken straight from the garden or plucked from the farmer's market, succulent little cherry or grape tomatoes go from yum to OMG WOW with this great little lean and green recipe.
What makes this recipe a little different (and makes the flavors explode) is the use of a really HOT cast iron pan. Combined with the simple addition of SH Roasted Garlic Oil and a touch of complexity by adding Flavor Quake Steak Seasoning (don't let the name fool you) and a splash of Balsamic Mosto Cotto, these tomatoes become rich, thick and oh... so... sweet!
This is just perfect for a Lean and Green side dish on Optavia or any other low carb program, this delish side dish will pair well with simple grilled meat or other veggies.
Happy cooking & enjoy!
Stacey
Ingredients
4 C cherry or grape tomatoes cut in half
4 teaspoons Stacey Hawkins Roasted Garlic Oil
1/2 Tablespoon Stacey Hawkins Flavor Quake Steak Seasoning
2 Tablespoons Stacey Hawkins Balsamic Mosto Cotto
4 T goat cheese (or 4 Laughing Cow wedges if on 5&1)
Directions
- Drizzle Oil in a 10-12" cast iron pan and place over high heat until sizzling.
- Add tomatoes and seasoning to the pan and stir to combine. Leave tomatoes untouched for 3-5 minutes until blistered then stir gently.
- Remove from heat and drizzle with Balsamic & add pieces of cheese.
- Let rest for 5 minutes for cheese to soften before serving.
- Serve warm.
