Stir-fry cherry tomatoes and herbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Cherry tomatoes, stemmed |
| ;washed, patted dry | ||
| ;(abt. 36) | ||
| 1 | tablespoon | Butter |
| 1 | tablespoon | Olive oil |
| 1 | large | Garlic clove, minced |
| 1 | Shallot, minced or- | |
| 2 | Scallions, minced | |
| ⅓ | cup | Fresh basil, chopped |
| 1 | tablespoon | Fresh oregano, chopped |
| Salt | ||
| Freshly ground pepper | ||
Directions
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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