Cherry Tomatoes with Garlic, Olive Oil and Rosemary
Author: Sally Sampson
- 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
- 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.
Use half red cherry tomatoes and half yellow.
Substitute basil or oregano for the rosemary.