Unfortunately it will be a while before we’ll be picking fresh tomatoes from our garden. But, this yummy recipe is perfect for the sweet little red tomatoes from our local market. Are you growing tomatoes this season?
What You need
3 Tbsp olive oil (not extra virgin)
2 cloves garlic (minced)
2 pints cherry tomatoes (or grape tomatoes)
2 Tbsp fresh basil (chopped plus a little extra for garnish)
2 Tbsp fresh flat-leaf parsley (chopped plus a little extra for garnish)
2 tsp fresh thyme leaves (chopped)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Large non stick skillet , or saute pan ( large enough to hold all of the tomatoes in one layer)
Before you start: Wash and dry tomatoes
Lets Make It! Heat the olive oil in a the pan. Add the garlic to the oil and cook over medium heat for 30 seconds (do not let garlic burn). Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, gently tossing occasionally, until the tomatoes begin to lose their firm round shape (some may burst but that’s okay). Sprinkle with a little fresh chopped basil and parsley and serve hot .
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