Pan-Roasted Cherry Tomatoes
Servings: 4
Ingredients:
Pan-Roasted-Cherry-Tomatoes
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 63 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 152 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 13% |
| vit C | 32% |
| folate | 9% |
-
1 tbsp (15 mL) extra-virgin olive oil
4 cups (1 L) cherry tomatoes
1 clove garlic, minced
1 tsp (5 mL) dried Italian herb seasoning
1/4 tsp (1 mL) salt
Pinch each granulated sugar and Pinch hot pepper flakes
2 green onions, sliced
2 tsp (10 mL) balsamic vinegar
Preparation:
In large skillet, heat oil over medium-high heat; fry tomatoes, garlic, Italian seasoning, salt, sugar, hot pepper flakes, and green onions, stirring occasionally, until tomatoes are shrivelled, about 5 minutes. Stir in vinegar.
Additional Information
- Variation
Pan-Roasted Cherry Tomatoes with Corn and Zucchini: Replace Italian seasoning with 1/2 tsp (2 mL) each paprika and dried oregano. Add 1 small zucchini, cut into 1-inch (2.5 cm) pieces, and 1/2 cup (125 mL) frozen corn kernels, thawed. Replace balsamic vinegar with cider vinegar.
Source
Canadian Living Magazine: April 2007
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