With a Cherry on Top

I have a horrible habit of buying tomatoes and then never using them for anything. I don't typically like tomatoes enough to just eat them basically by themselves, unless it's in Caprese Salad or basically any sort of pairing with cheese and basil. Usually I'll use canned tomatoes for cooking, even if I have fresh ones sitting on the counter. I bought a pint of cherry tomatoes and didn't want to see them end up the garbage can, so I made a simple Cherry Tomato Salad for one. I added a bit of spinach for no reason other than because I had a little bit leftover.

I had contemplated adding them to the Linguine with Bacon, Spinach and Sage that I was making, but I really wanted that whole balsamic vinegar and tomato flavor. The balance of acidity and sweetness with balsamic vinegar and cherry tomatoes is great, I think. Had I added them to the pasta, I think I would've done a bit extra and put the tomatoes inside meatballs or something, for a bit of a variation on spaghetti and meatballs. I've sort of lost all desire to eat pasta, even though this was very good. I guess I'm just a big fan of having thick, rich sauces with pasta, rather than a more subtle flavoring of stock and vegetables.