The concept of the Warm Tomato Dressing (Martha Stewart Living, March) seemed sort of weird to me. It sounded more like a sauce than a dressing, but I gave it a try. It was very simple to make and was quick to come together. You cook cherry tomatoes until they blister, then you add balsamic vinegar, red wine, garlic, red wine vinegar, sugar and salt. I had to smush the tomatoes a little to get them to soften up but once I did that it quickly thickened.

I served this over some wilted spinach and it was really delicious! This would taste good on many things – chicken, pasta, a hearty fish (like swordfish).  It has a really beautiful color and a nice consistency. This is a good thing!