I found mini organic heirloom tomatoes at Trader Joe's this week and had to buy them. I was already planning on the flank steak and roasted cauliflower for dinner, so I thought this warm tomato relish would add color and flavor to the plate! I loved how it turned out. There was a full serving leftover of the meat and relish, that I ate cold the next day over a salad of baby spinach. SO good, easy and fast!
Warm Balsamic Tomato Relish
1 Tbsp olive oil
1 tsp minced garlic
1 Tbsp balsamic vinegar
2 cups grape or cherry tomatoes, halved
1/4 cup chopped fresh parsely
kosher salt & pepper to taste
Heat oil in a large skillet over medium heat.
Add garlic and cook 1 minute.
Add vinegar and tomatoes to pan; cook 3 minutes or until tomatoes begin to soften.
Season with salt and pepper.
Remove from heat; stir in parsely.
Serve tomato relish with steak. ENJOY!