Warm Tomato Dressing

We're so spoiled here in North Texas with wonderful juicy farm-grown tomatoes during the summer. And I refuse to serve the mediocre fresh tomatoes available at groceries here in the dead of winter. They are mealy substitutes for the real thing.

But I still like the zing that tomatoes can bring to a meal. Here's a recipe I discovered that concentrates the flavors of grocery store cherry tomatoes into something that is quite a delicious accompaniment to baked chicken, roast pork or even fish.

Warm Tomato Dressing
From Martha Stewart Living.
Makes 1 1/4 cups.

2 teaspoons extra-virgin olive oil
10 ounces (1-pint container) grape or cherry tomatoes
3 garlic cloves, crushed
2/3 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon red-wine vinegar

Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes.

Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.)