Pan-fried cherry tomatoes

Pan-fried cherry tomatoes

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Now that many back gardens are growing a few plants of these prolific tomatoes and the greengrocer has them in punnets, use them as a vegetable with all kinds of foods.

Ingredients

Quantity Ingredient
24-30 cherry tomatoes
2 tablespoons light olive oil
1 garlic clove, chopped
1 tablespoon parsley, chopped
6 fresh basil leaves, torn
freshly ground black pepper
sea salt

Method

  1. Wash and stem the tomatoes. Heat the oil in a frying pan, add the tomatoes, garlic and parsley and, over moderate heat, cook the mixture for 2–3 minutes or until tomatoes are heated through. Take care not to allow the skins to split. Just before serving, toss in the basil and season with salt and pepper.
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