Med Vegan: Sauteed Cherry Tomatoes with Mediterranean Herbs

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* Exported from MasterCook Mac *

 

Sauteed Cherry Tomatoes with Mediterranean Herbs

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p 157

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons extra virgin olive oil

2 pints cherry tomatoes -- 4 cups

- stemmed

3 tablespoons finely chopped fresh basil

- mint / tarragon/ thyme/ oregano

- chives/ parsley/ cilantro

- and/or chervil

coarse salt -- to taste

freshly ground black pepper -- to taste

 

Makes 4 to 6 servings.

 

Juicy cherry tomatoes, more often than not just an optional salad

garnish, star in this sensational side dish, ideal in the spring and

early summer when the promising green tomatoes in the garden have

barley shed their blossoms, but the fragrant young herbs offer

immediate possibilities.

 

In a a large nonstick skillet, heat the oil over medium-high heat.

Add the tomatoes and cook, tossing and stirring often, until the

skins begin to split, about 3 minutes. Do not overcook.

 

Remove from the heat and toss with the herbs; season with salt and

pepper. Serve immediately.

 

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Per serving (excluding unknown items): 76 Calories; 6g Fat (60%

calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol;

14mg Sodium

Food Exchanges: 1 1/2 Vegetable; 1 Fat

 

 

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