Recipe information
Yield
Serves 4
Ingredients
1 12-ounce basket cherry tomatoes
1 1/2 teaspoons olive oil
4 teaspoons chopped mixed fresh herbs
Preparation
Step 1
Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. (Can be made 4 hours ahead. Cover and chill).
Step 2
Heat oil in heavy large skillet over high heat. Add herbs and tomatoes and stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve.
Nutrition Per Serving
Per Serving: calories
30; total fat
2 g; saturated fat
0
cholesterol
0
#### Nutritional analysis provided by Bon Appétit
