Cherry Tomatoes with Garlic, Olive Oil and Rosemary
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 - 2 garlic cloves, pressed or finely chopped
- 2 pints cherry tomatoes, halved
- 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Heat a large non stick skillet over low heat and add the olive oil. When the oil is hot, add the garlic and cook for about 3 minutes or until just begin to turn golden. Raise heat to medium, add tomatoes and cook for about 5 minutes or until the tomatoes are tender. Add rosemary and cook for one minute. Add salt and pepper to taste.
Variations:
Use half red cherry tomatoes and half yellow.
Substitute basil or oregano for the rosemary.