Kent and I did a lot of cooking this weekend - so be on the lookout for some new recipes this week! My tomato plants have been doing really well (with the exception of the plant that Jack tore in half when he got scared because my watering bucket broke and shattered all over the back porch!). So I wanted to use all of the tomatoes I picked while they were good. This recipe from Ina Garten is really simple and tastes very fresh. It could be served as a side or as an appetizer.
Garlic and Herb Tomatoes
3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
1 month ago