Sunday, January 17, 2010

Sauted Cherry Tomatoes with Garlic and Basil

Ok, so I think I am craving tomatoes today...although I haven't had any!!! This is definitely one of my favorite ways to eat tomatoes...actually I love them anyway they are prepared! Fresh, broiled, baked, sauted, grilled, any way is great. One tomato tip to leave you keep your tomatoes fresh keep them at room temperature, refrigerating them stops the ripening process (along with most other fruits and veggies) and changes the texture of them.

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
salt and pepper to taste
2 garlic cloves, minced
1 tablespoon minced fresh basil (if using dried use 1 teaspoon)

1. Heat 1 Tablespoon olive oil in a 12-inch skillet over medium-high heat until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Turn off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

* The ratio of fresh to dried herbs is 3:1, so if a recipe calls for 1 tablespoon of a fresh herbs you can substitute with 1 teaspoon of dried herbs since there are 3 teaspoons in 1 tablespoon.

1 comment:

Andrea Schreindl said...

This sounds really good. We always have an overabundance of cherry tomatoes in the summer from our garden. I'll have to remember this one!

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