I made these tomatoes from Ina Garten for the first time when Miriam was visiting the Farmette and we decided they were so tasty that we made them again the next night. They are great on top of whipped feta, or hummus, or as a side dish on their own.
Helen
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 pints cherry tomatoes
- 2 tablespoons fresh basil, thyme, or parsley (optional)
- 1 teaspoon kosher salt
- Black pepper
Heat olive oil in a large sauté pan over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Add tomatoes and herbs, salt and pepper.
Cook, tossing occasionally until the tomatoes start losing their shape and look blistered. Remove from heat and serve hot or at room temperature.
Spencer Family Cookbook 