A quick but satisfying addition to your main dish.
Deglaze with Tomatoes For Pan-fried Dishes
Dressings & Sauces
American Vinegar Works
~4 Tbsps of vinegar
Small pat of butter
Cherry tomatoes cut in half
Olive oil (optional)
Salt and pepper (optional)
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.
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.
Spoon sauce and wilted tomatoes over sliced meat. Serve right away.
Recommended vinegars: Rose Wine, Ultimate Red Wine, Cherry Rice Wine