SAUTÉED CHERRY TOMATOES

SERVES 4

This is a quick, easy and healthy side dish. Use any type of cherry tomato you can get, especially during the growing season when there are many varieties available. I think the smaller they are, the better for this recipe. During the off-season, I would probably use grape tomatoes because they seem to have the best flavor.

INGREDIENTS

3 tablespoons olive oil

2 quarts cherry tomatoes, rinsed and dried

Salt and pepper to taste

1/4 cup fresh basil chiffonade (see notes below)

2 tablespoons freshly grated Parmesan cheese (optional garnish)

Heat a medium skillet over high heat. Add the oil and heat. Add the tomatoes and sauté just until they start to pop, about 3 minutes depending on the size of the tomatoes. Remove from heat. Sprinkle with salt, peppers, basil and optional Parmesan cheese; toss lightly. If desired, drizzle with additional olive oil. Serve immediately, as is or on a bed of baby leaf spinach or other salad greens.

Notes: Basil is an herb that bruises easily. It should never be chopped, especially when it will be used as an uncooked garnish. To make a chiffonade, gently roll the leaves and then slice very thinly.

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