Although it's hard to imagine growing tired of eating cherry tomatoes right off the vine, here's a super-quick way to give them more gravitas: moving from salad to side dish or sauce. The heat intensifies the flavor of the cherry tomatoes, so a quick sauté brightens even tomatoes that are out of season or from a long way away. Of course, go for utterly ripe, local, and organic if you can.
Active time: 4 minutes. Total time: 4 minutes. Serves 4.
2 cloves garlic
2 cups cherry tomatoes
2 teaspoons olive oil
- Mince garlic. Rinse cherry tomatoes and towel-dry to avoid splatters when the water and hot oil interact.
- Heat olive oil in a medium skillet over medium heat. Add tomatoes when oil is hot.
- Cook tomatoes, stirring frequently, until warmed through and a few start to split, about 2 minutes.
- Serve hot or at room temperature as a side dish or tossed with hot angel-hair pasta.
Recipe tips and notes
- Mix and match different colors and sizes of cherry tomatoes to add interest without extra work.
Hungry for more? Get my books. Buying them through these links supports the Cook for Good project. Thanks!
Fifty Weeks of Green: Romance & Recipes and
Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet--All on $5 a Day or Less