SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL

1 tbsp. pure olive oil
2 pints cherry or grape tomatoes (The cookbook says the grape variety is sweeter and more flavorful.)
Salt and freshly ground black pepper
2 garlic cloves, minced
1 tbsp. minced fresh basil
1 tbsp. extra-virgin olive oil

Heat 1 tablespoon pure olive oil in a large (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 start to wrinkle, about 2 minutes.

Stir in garlic and continue to shake pan until garlic is fragrant.

Stir in basil and extra-virgin olive oil and serve. (The tomatoes can be held in a 200-degree oven for 15 minutes before serving.)

Leftovers are great on toast rounds as bruschetta, or toss the tomatoes into pasta dishes, soups, frittatas or omelets.

Servings: 6
Source: Perfect Recipes for Having People Over by Pam Anderson