Yield: 1 servings
|2 tablespoons||Balsamic vinegar|
|2 tablespoons||Extra-virgin olive oil|
|1¼ teaspoon||Minced garlic|
|6 cups||Assorted vine-ripened cherry tomatoes; some halved|
|Freshly ground black pepper to taste|
|⅓ cup||Finely shredded fresh basil leaves|
|Garnish: basil sprigs|
In a large non-stick skillet, heat vinegar, oil, and garlic over moderate heat until just simmering. Add tomatoes, pepper, and salt to taste and cook, tossing until slightly tender and heated through, 1 to 2 minutes.
Toss tomatoes with shredded basil and garnish with basil sprigs.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 249 Calories (kcal); 27g Total Fat; (94% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.