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Jim Causley Buick
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Cherry tomatoes turned into dinner. photo by Tony Scheriff.

October 03, 2013
Autumn is the perfect time of year to turn vegetables into dinner. I grabbed a box of heirloom cherry tomatoes at the Eastern Market and turned them into dinner. This simple tomato saute can be made in the time it takes to cook a pound of pasta.

Cherry Tomato Saute

3 tablespoons olive oil

4 garlic cloves, chopped

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

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1 1/4 pound cherry tomatoes

salt and pepper to taste

1/4 cup white wine (or chicken broth)

Heat olive oil in a medium size skillet over medium heat.

Add garlic and cook for a few minutes. Add tomatoes and cook over medium heat for 20 minutes or so, tossing tomatoes around occasionally. (The tomatoes will start to burst open.) Season with salt and pepper then add oregano and white wine. Simmer tomatoes for another few minutes then taste for additional seasoning before serving.

I enjoyed the sauteed tomatoes over just cooked linguine topped with fresh grated Parmesan cheese.

The warm tasty little rounds will sit nicely on a toasted baguette or nestled in a baked potato. Yummy

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