Sweet cherry tomatoes are cooked down here until they’re soft and bursting and are then finished with a splash of white wine vinegar to make a delicious sauce that’s good for steak, chicken, eggs, and so much more.
For most of my adult life, I couldn’t stand cooked tomatoes. I ate around the chunks of tomato in pasta sauces and on pizzas. I ordered my fajitas without tomatoes. I didn’t even particularly like chunky salsas.
All that changed when I first came across this recipe. It came in the form of a now-defunct meal kit service that I used years ago. In the original recipe it was used to top a very mediocre sirloin steak, but in the years since I’ve used it as a sauce for everything from steak to chicken to eggs to a full-on salad dressing. It’s honestly perfectly good eaten as a side dish as well.
It’s an entirely adaptable recipe – if you don’t have cherry tomatoes, you could dice up almost any kind of tomato you have on hand and still come away with a delicious sauce. And because there are so many other flavors going on here, you don’t have to be reliant on summer tomatoes. This dish is good all year round.