Betty's Sautéed Grape Tomatoes with Baby Spinach -- Thanksgiving
Betty demonstrates how to make Sautéed Grape Tomatoes with Baby Spinach Leaves. This is an elegant and tasty dish for a holiday table.
Ingredients
| Baby spinach leaves | 12 (or as many as you need, rinsed and patted dry) | |
| Olive oil | 1 Teaspoon | |
| Grape tomatoes | 1 Pint , halved (Cherry tomatoes may be substituted) | |
| Salt | 1/4 Teaspoon | |
| Balsamic vinegar | 3 Tablespoon | |
| Firmly packed light brown sugar | 1 Tablespoon | |
| Fresh basil chopped | 2 Tablespoon |
Directions
Making
Place baby spinach leaves around edge of a plate with sides that slope upward. Set aside.
Place olive oil in medium-sized skillet and heat over medium heat.
Add tomatoes, salt, balsamic vinegar, and brown sugar.
Saute over medium heat for 2 to 3 minutes, until thoroughly heated.
Remove from heat and stir in chopped basil.
Pour in center of prepared dish containing baby spinach leaves.
Serving
These Sautéed Grape Tomatoes with Baby Spinach Leaves may be served at room temperature or chilled. They look dramatic on a holiday table.
Recipe Summary
