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Sautéed Tiny Tomatoes with Chile

Serves: Makes 6 to 8 servings

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow or sweet onion, diced
  • 5 cloves roasted garlic, with its roasting oil
  • 1½ pounds grape or cherry tomatoes
  • 2 tablespoons minced fresh flat-leaf parsley
  • ½ teaspoon dried red pepper flakes
  • ¼ cup chopped mixed fresh herbs (oregano, thyme, chives, and/or tarragon)
  • Salt


Procedures:

In recent years we’ve seen a great variety of tomatoes available, no longer just big beefsteaks and plum tomatoes, but a range of sizes, shapes, and colors that are wonderful in countless different recipes. For this easy, colorful side dish, small grape tomatoes are best. They are conveniently bite-sized, with a slightly firmer texture than cherry tomatoes, so they hold up well to pan frying. If you can only find cherry tomatoes, be sure to sauté them for just a minute or so, to ensure that they hold their shape.
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and roasted garlic and cook, stirring often, for about 5 minutes, until the onion is tender and aromatic (mash the garlic a bit to help break it up and distribute it evenly). Add the tomatoes, parsley, and pepper flakes. Increase the heat to medium-high and sauté, stirring occasionally, for about 3 minutes, until the tomatoes are heated through and you see that a handful of the tomatoes' skins have begun to split.


  2. Remove the skillet from the heat and sprinkle with the garlic oil, mixed herbs, and salt. Transfer to a warmed serving bowl or individual plates and serve immediately.

by Sur La Table & Renée Behnke

 
 
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