3 pints cherry tomatoes, any and all varieties encouraged, sliced in half (or quarters if big)
3 sprigs fresh herbs (thyme, oregano, etc)
½ cup sliced basil
1 shallot, minced
2 garlic cloves, crushed
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper
Instructions
Get a pan really hot.
Heat olive oil for a few seconds.
Add shallot and herbs (not basil) and cook for 2-3 minutes.
Add garlic and tomatoes and stir around the pan for a minute.
Season with salt and pepper.
Cook for 10-15 minutes, until tomatoes have softened and juice is
released.
Add balsamic and let cook for another 5 minutes.
Turn off heat, add basil.
Taste and season as needed.
Serve however you like!
Originally Submitted
5/14/2013
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