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.