Sauteed Cherry Tomatoes

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Sauteed Cherry Tomatoes

 

1 pint cherry tomatoes

1 tbsp. olive oil

1

clove garlic, minced

3 tbsps. chopped fresh parsley

1/2 shredded wheat

biscuit, crushed

1/8 tsp. ground black pepper, to taste

 

Rinse, stem and halve the tomatoes.

In a

nonstick skillet, heat oil over medium-high heat. Add garlic and saute 30

seconds. Add tomatoes and parsley and saute 20-30 seconds, or until tomato skins

just begin to wilt. Stir constantly so all surfaces of tomatoes cook evenly.

 

Toss with biscuit crumbs and pepper. Serve immediately. Serves

2.