Grape Tomatoes With Onion Bacon And Sage Recipes

GRAPE TOMATOES WITH ONION, BACON AND SAGE

Steps:

• I used my wok to make this, on high heat.
• Clean and chop the onion, heat the oil well, and add the onion bits. Stir and let fry.
• Chop up the bacon and separate the pieces if necessary.
• Fry the onion until it reduces and becomes a little transparent. Use a high heat, but do stir often to prevent burning. Then add the bacon pieces but don't let them stick together. Stir the whole lot a few times.
• After 5 minutes at high heat the bacon will be cooked. Add the balsamic vinegar and sugar, and stir well.
• Rinse the grape tomatoes and measure 2 generous cups (500 ml).
• Add the tomatoes to the pan or wok, and stir. Add enough salt -- sea salt flakes are really the nicest.
• Stir a few times until some of the tomatoes wrinkle and catch, then turn off the heat.
• Add the chopped sage leaves (sage complements the bacon and is a flavour difference from the usual basil).
• Stir through well. Pull off heat, and decant into a warmed serving dish.
• If your main meat dish is not hot (chilli pepper hot), you could add coarse black pepper to this dish.
• Leave in a warming oven for a while (or serve, depending on your family!).

ROASTED GRAPE TOMATOES

Steps:

• Heat oven to 250-275.
• Toss all ingredients in bowl, stirring to coat.
• Line baking sheet with parchment or foil.
• Spread tomatoes in single layer on baking sheet.
• Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken breasts with salt and pepper.
• Coat both sides with flour, shaking off excess.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add chicken breast and saute until brown, turning once, about 5 minutes.
• Transfer chicken to rimmed baking sheet, reserve skillet.
• Sprinkle 2 tablespoons cheese over each breast.
• Top each with 2 prosciutto slices.
• Bake until chicken is cooked through, about 5 minutes.
• Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
• Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
• Transfer chicken breasts to platter.
• Top each with sage leaf, drizzle pan sauce over, and serve.