Cooking Light recipe
Pan Roasted Tomatoes with Herbs
2 teaspoons olive oil, divided
1 pint multicolored grape tomatoes
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Heat 1 teaspoon oil in a medium nonstick skillet over medium high heat. Add tomatoes; cook 3 minutes or until tomatoes begin to blister. Remove from heat; stir in remaining 1 teaspoon oil and remaining ingredients to pan, tossing gently to combine. Let stand 5 minutes.
Yields: 4 servings
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