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Renee Shelton

Cherry Tomatoes in Cream

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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 3 tablespoons brown sugar packed
  • 1/2 teaspoons salt
  • 1 box organic vine-ripened cherry tomatoes
  • 1 pint heavy cream

Method
 

  1. Melt the butter in a heavy skillet, and add in the butter and salt. Stir.
  2. Add in washed and dried tomatoes, and stir gently until the tomatoes begin to split.
  3. Add the cream, and serve.

Notes

This recipe is adapted from The Southern Junior League Cookbook: The Best Recipes from the Junior Leagues of the American South, edited by Ann Seranne from 1977. The book has all kinds of classic recipes from 29 different Junior Leagues from southern states.