Stir-fry cherry tomatoes & herbs

Yield: 4 Servings

Measure Ingredient
1 pint Cherry tomatoes, stemmed
\N \N ;washed, patted dry
\N \N ;(abt. 36)
1 tablespoon Butter
1 tablespoon Olive oil
1 large Garlic clove, minced
1 \N Shallot, minced or-
2 \N Scallions, minced
⅓ cup Fresh basil, chopped
1 tablespoon Fresh oregano, chopped
\N \N Salt
\N \N Freshly ground pepper

In a large skillet, heat butter and oil. Add garlic and shallots (or scallions); saute for 2 to 3 minute until fragrant. Add tomatoes and herbs, shaking pan continuously for 2 to 3 minutes, until heated through. Do not over-cook. Season with salt and pepper to taste.

Serve immediately.

From 1994"Shepherd's Garden Seeds Catalog," pg. 49. Posted by Cathy Harned.

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