SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL1 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
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