Food & Cooking Recipes Lunch Recipes Warm Tomato Dressing 3.3 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/4 cups Substantial and simple, this dressing does wonders for vegetables and quick-cooking weeknight staples like chicken breasts, as well as hearty grains. Ingredients 2 teaspoons extra-virgin olive oil 10 ounces (1-pint container) grape or cherry tomatoes 3 garlic cloves, crushed ⅔ cup dry red wine ¼ cup balsamic vinegar 1 tablespoon sugar ¼ teaspoon salt 1 teaspoon red-wine vinegar Directions Heat oil in a medium skillet on medium heat. Add tomatoes, and cook, swirling pan often, until skins are blistered, about 5 minutes. Stir in garlic, red wine, and balsamic vinegar, and cook until liquid reduces by half and tomatoes are soft, about 5 minutes. Stir in sugar, salt, and red-wine vinegar, and cook for 1 minute. Serve immediately, or cover, and refrigerate for up to 2 days. (Warm over low heat before using.) Cook's Notes A welcome change from the expected vinaigrette, this warm dressing comes together quickly in a skillet. Variations The hearty dressing turns plain vegetables into satiating sides. Try it with roasted fennel, or drizzle it over steamed vegetables. Print