An easy recipe from Lindsey Bareham’s ” The Big Red Book of Tomatoes”. As well as serving as a side dish she suggests stirring them into prepared couscous with some herbs, or serving on bruschetta or other toasted bread.
Ingredients
- a knob butter
- 1 tbsp olive oil stalks removed
- 250 g cherry tomatoes
- shredded basil or tarragon optional
- sea salt and black pepper
Servings:
Instructions
- Melt the butter and olive oil in a frying pan over a medium heat. Add the tomatoes and toss them constantly , coating them all over with the oil, for 5-6 minutes until glossy and heated through, but not broken down.
- Snip over herbs if using and season with salt and pepper. then toss again before serving.
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