Pomodori con l’Uva

I found a reference to this dish, in which fresh grape juice is poured over fried tomatoes while they are still warm, in Milka Belgrado Passigli’s book of Jewish recipes. It was originally made with tart red wine grapes. But, as most of us do not have easy access to a vineyard, supermarket table grapes are what we’ll have to use. They tend to be sweeter rather than tart, so to approximate the acidity, it’s best to add a bit of balsamic vinegar to the juices to accentuate the tartness. Look