Betty's Sautéed Grape Tomatoes with Baby Spinach -- Thanksgiving

Betty demonstrates how to make Sautéed Grape Tomatoes with Baby Spinach Leaves. This is an elegant and tasty dish for a holiday table.
Sautéed Grape Tomatoes with Baby Spinach Leaves
fresh baby spinach leaves, rinsed and patted dry (as many as desired)
1 teaspoon olive oil
1 pint grape tomatoes, halved (Cherry tomatoes may be substituted.)
¼ teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoon light brown sugar, firmly packed
2 tablespoons fresh basil, chopped
Place baby spinach leaves around edge of a plate with sides that slope upward. Set aside. Place olive oil in medium-sized skillet and heat over medium heat. Add tomatoes, salt, balsamic vinegar, and brown sugar. Saute over medium heat for 2 to 3 minutes, until thoroughly heated. Remove from heat and stir in chopped basil. Pour in center of prepared dish containing baby spinach leaves. These Sautéed Grape Tomatoes with Baby Spinach Leaves may be served at room temperature or chilled. They look dramatic on a holiday table. Enjoy! --Betty :) ♥♥♥♥
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