This simple recipe highlights the natural sweetness in cherry tomatoes. Use a combination of colors, if you like. It’s great as a side dish, over pasta, atop chicken or fish, or spooned onto grilled bread as an easy appetizer. And it's the star of our Cherry Tomato Galette. You can drain and use the oil for cooking or salad dressing.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound cherry tomatoes
- 1 cup basil, whole leaves
- 3 cloves garlic, thinly sliced
- sea salt and freshly ground black pepper, to taste
- 1 teaspoon balsamic vinegar
- flake sea salt (such as Maldon)
Instructions
- Heat oil in a sauté pan over medium heat. Add tomatoes, garlic, basil and a pinch of salt, stirring to coat. Reduce heat to medium-low, and cook 15-20 minutes, or until tomatoes start to burst, stirring occasionally. Season to taste, and drizzle with vinegar.
Servings: 4
Makes 2 cups.
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