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23 July 2006

Sautéed Cherry Tomatoes

Sautéed Cherry Tomatoes

2/2005

If the cherry tomatoes are especially sweet, you may want to reduce or omit the sugar. Serve this juicy side dish with grilled fish or chicken or on its own as a warm salad. A combination of red and yellow cherry tomatoes makes this an especially attractive side dish. Pear tomatoes can be substituted for the cherry tomatoes.

Serves 4

1 tablespoon extra-virgin olive oil

4 cups cherry tomatoes (2 pints), halved

2 teaspoons sugar

1 clove garlic , minced

2 tablespoons minced fresh basil

Table salt and ground black pepper

Heat the oil in a 12-inch skillet over medium-high heat until almost smoking. Add the tomatoes, then sprinkle them with the sugar. Cook for 1 minute, tossing frequently. Stir in the garlic and cook until fragrant, about 15 seconds. Off the heat, add the basil and salt and pepper to taste.