Joyce Goldstein

Sautéed Cherry Tomatoes with Fresh Herbs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000The Mediterranean Kitchen
The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ever try to stab a hot cherry tomato with a fork? Ever try to eat one? So now you know why we cut them in half before cooking. If you have no fresh herbs, the tomatoes are delicious simply sautéed.

Ingredients

  • 6 tablespoons unsalted butter
  • 4 cups cherry tomatoes, cut in half
  • Salt and freshly ground

Method

Heat the butter in a large sauté pan over medium heat. Add the tomatoes and cook, stirring constantly, until tender and warm, 1 to 2 minutes. Season to taste with salt and pepper and sprinkle with the herbs. Serve with beef, lamb, chicken, or fish.