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from "Passionate Vegetarian" by Crescent Dragonwagon

When I can get lots of summer-ripe cherry tomatoes—tiny ones, preferably no larger than a marble, and preferably of different colors—this is how I treat them for a quick, delectable component. The tomatoes barely get heated through; they're warmed, rather than cooked.

Serves 4

2 teaspoons butter (or olive oil, though I prefer butter here)
1 pound assorted tiny cherry tomatoes: red, yellow, both round and pear-shaped*
Salt and freshly ground black pepper to taste
Pinch of sugar (optional)
1 to 2 tablespoons finely minced fresh herb: dill is my personal fave here, but basil is classic, rosemary and thyme are also good, and minced Italian parsley lets the tomatoes' taste shine

* FreshDirect Note: We will substitute red cherry tomatoes when yellow pear tomatoes and cherry tomatoes are out of season.

Print Print recipe

1.Heat the butter in a nonstick skillet, to the point of fragrance over medium-high heat (it will want to burn, so watch it carefully).
2.Add the tomatoes and vigorously shake the pan back and forth. Keep shaking frequently and cook until the tomatoes are hot and a few are starting to crack at the edges, about 3 minutes. Quickly add the salt and pepper, and, if using, the sugar. Toss in the herb. Shake the pan for 30 seconds and serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Grape Tomatoes - $2.99/ea
  Grape Tomatoes - $2.99/ea
Optional Ingredients
  Dill - $1.99/ea
  Gotham Greens Local Basil - $3.99/ea
  Rosemary - $1.99/ea
  Thyme - $1.99/ea
  Italian Parsley - $1.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.19/ea
 2ct, 4oz ea
  Hain Pure Foods Sea Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.69/ea
  Domino Granulated White Sugar - $2.49/ea
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