|linguini with caramelized tomato oil|
The resulting globes of caramelized fruit collapse with the slightest amount of pressure, oozing sweet juices and eliciting all sorts of pleasurable noises and "omg summer." They went great on homemade pizza on Thursday. On Friday I reused the caramelizing liquid with more tomatoes to serve with steak (amazing) and that further intensified the flavors.
In my typical fashion, I reserved those liquids for another purpose and in my hungover state today, that purpose was linguini. Browned some garlic in butter, added the caramelizing liquid and reduced it to half. Tossed it with hot linguini pasta and chopped parsley. It was a little on the sweet side, so I added more salt and pepper, but my god did it taste amazing.