Deglaze with Tomatoes

Directions

1. After pan-frying meat remove it from the pan to rest. While pan is still hot and burner is on medium, add a few cherry tomatoes cut in half. Add a tiny splash of olive oil if pan is completely dry. 

2. Scrape the brown bits from the base of the pan and mix them with the tomato water. Add a small pat of butter and vinegar. Taste and adjust vinegar, salt and pepper as needed. 

3. Spoon sauce and wilted tomatoes over sliced meat. Serve right away.