I made this as part of an entry into the aioli contest and decided to enter this as a recipe unto itself. I have been making it for years using with eggs primarily but its also a wonderful addition to sandwiches, or main dishes. Super simple to make and very versatile. Store in the refrigerator. —sdebrango
Coat your fry pan with olive oil, heat should be med/high. Add shallots and saute until translucent, add tomato,salt and pepper to taste and cook until tomato starts to caramelize but there should still be some of the juices from the tomato you don't want it too dry. Add the balsamic vinegar and continue to cook stirring frequently for another 5 minutes. Remove from heat.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.