contributed by joan shaw (m.s. living, 3/09)
2 t olive oil
1 pint cherry tomatoes
3 garlic cloves, crushed
2/3 c dry red wine
1/4 c balsamic vinegar
1 T local honey
1/4 t Kaua’i sea salt
1 t red-wine vinegar
Heat oil in skillet on medium. Add tomatoes and cook, swirling pan often, until skins are blistered (about 5 min.). Stir in garlic, red wine, and balsamic vinegar and cook until liquid reduces by half and tomatoes are soft (about 5 min.). Stir in honey, salt, and red-wine vinegar and cook for 1 minute. Serve immediately, or cover and refrigerate for up to 2 days. Makes 1 1/2 cups.
This does wonders for vegetables, meats and hearty grains.