Garlic and Herb Tomatoes

Looking for a vegetable dish that is quick and flavorful?? Look no further because this recipe for Garlic and Herb Tomatoes by Ina Garten is the one. The fresh herbs and garlic sauted in olive oil is the perfect combination over tomatoes. The taste is so fresh you will find yourself going back for a second helping. I used grape tomatoes both times I made this recipe because they were more readily available than the cherry tomatoes. I also prepped everything ahead of time. By getting the tomatoes rinsed, garlic and herbs chopped and measured out, even measuring out the olive oil in the pan made everything much easier (not to mention no mess when guests arrived). When we were ready to eat dinner, all I had to do is heat the oil, saute the garlic for a few minutes and then throw in the tomatoes, herbs, salt and pepper and I was done. Give this recipe a try, you will use it over and over again. Oh, just a warning, you may not have any leftovers so when your guests are not looking, set aside a few of the garlic and herb tomatoes for yourself to eat as a snack later. Enjoy!

Ingredients:

• 3 tablespoons olive oil
  
• 2 teaspoons minced garlic (2 cloves)
  
• 2 pints cherry or grape tomatoes
  
• 2 tablespoons chopped fresh basil, plus more for garnish
  
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  
• 2 teaspoons chopped fresh thyme leaves
  
• 1 teaspoon kosher salt
  
• 1/4 teaspoon freshly groud black pepper
  

Heat olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to lose their firm shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.


Source: Ina Garten, Barefoot Contessa at Home, 2006