A quick and easy side dish that will complement any entrée. Sweet cherry tomatoes, sautéed in olive oil, garlic, white wine and basil.
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- 2 tablespoons light olive oil
- 2 garlic cloves, grated or finely chopped
- 1 1/2 pounds red and yellow cherry tomatoes
- 1 1/4 tablespoons white wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh basil leaves
- Heat a large, 12-inch skillet over low heat, add the olive oil.
- Add the garlic to the pan and cook for 2 minutes stirring, do not allow to burn, you just want to lightly cook the garlic and flavor the oil.
- Add the tomatoes and toss until well coated with oil, cook for 3 minutes until warmed through, don't allow them to soften.
- Add the vinegar, salt and pepper, cook for 1 more minute, stirring the tomatoes. Add the basil leaves and toss, serve warm.
* To chiffonade, roll the basil leaves tight and cut into shreds.
Serving Size:4 ounces
Amount Per Serving:Calories: 57 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 269mg Carbohydrates: 3g Fiber: 1g Sugar: 2g Protein: 1g