Grape Tomatoes with Garlic and Olive Oil

A simple, versatile last-minute side dish for steak, fish, and chicken, this can also be used as a topping for burgers, as a sauce for pasta (just add Parmesan or feta cheese), or as a filling for an omelet with cheese and fresh herbs.

Serves 4.

1 tablespoon olive oil
2 garlic cloves, pressed or finely chopped
2 pounds grape or cherry tomatoes
2 teaspoons chopped fresh rosemary, basil, or oregano leaves, or 1 teaspoon dried rosemary, basil, or oregano
Kosher salt and black pepper to taste

1. Place a large skillet over medium heat and when it is hot, add the olive oil. Add the garlic, tomatoes, and rosemary and cook, covered, until tender, about 12 to 15 minutes. Add salt and pepper. Serve immediately, or cover and refrigerate up to overnight and reheat before serving.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)