Pan Roasted Cherry Tomatoes

This dish is the perfect pairing for any BBQ!

Ingredients

1 tbsp (15mL) extra-virgin olive oil
4 cups (1L) cherry tomatoes
1 clove garlic, minced
1 tsp (5mL) dried Italian herb seasoning
¼ tsp (1mL) salt
Pinch each granulated sugar and Pinch hot pepper flakes
2 green onions, sliced
2 tsp (10mL) balsamic vinegar

Instructions

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 shriveled, about 5 minutes.

Stir in vinegar.

Notes

Makes 4 servings. Each serving counts as 1 Fat.

Variation:

Pan-Roasted Cherry Tomatoes with Corn and Zucchini

Replace Italian seasoning with ½ tsp (2mL) each paprika and dried oregano. Add 1 small zucchini, cut into 1-inch (2.5cm) pieces, and ½ cup (125mL) frozen corn kernels, thawed. Replace balsamic vinegar with cider vinegar.

As each serving has a minimal amount of corn, each serving is still counted as 1 Fat.

Recipe and image courtesy of Canadian Living.