1 1/2 pounds (750 g) fresh ripe tomatoes
1 1/2 pounds (750 g) pork tenderloin, cut in 1/2-inch (1 cm) cubes
1 tablespoon (15 mL) caraway seeds
1 1/2 cups (375 mL) coarsely chopped red onion
1 tablespoon (15 mL) minced garlic
2 tablespoons (30 mL) balsamic vinegar
1/4 cup (50 mL) chopped fresh basil
1 1/4 teaspoons (6 mL) salt
Core tomatoes and chop into 1/2-inch (1 cm) pieces. You should have about 4 1/2 cups (1 L). Set aside. Toss pork in caraway seeds and cook in a non-stick skillet, stirring occasionally until pork is cooked through and begins to brown. This should take about 3 minutes. Transfer pork to a bowl and cover with foil to keep warm.
In the same skillet over medium-high heat, cook onion, garlic and reserved tomatoes for about 5 minutes, or until onion is slightly softened. Add balsamic vinegar and cook for about 1 minute, stirring to loosen any brown bits clinging to bottom of pan. Stir in basil, salt and reserved pork. Cook, stirring frequently, until heated through. Makes 4 to 6 servings.