Stir-fry Cherry Tomatoes And Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Seasonings, Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | pt | Cherry tomatoes, stemmed |
| washed patted dry | ||
| abt. 36 | ||
| 1 | T | Butter |
| 1 | T | Olive oil |
| 1 | Garlic clove, minced | |
| 1 | Shallot, minced | |
| or- | ||
| 2 | Scallions, minced | |
| 1/3 | c | Fresh basil, chopped |
| 1 | T | Fresh oregano, chopped |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
In a large skillet, heat butter and oil. Add garlic and shallots (or scallions); saute for 2 to 3 minute until fragrant. Add tomatoes and herbs, shaking pan continuously for 2 to 3 minutes, until heated through. Do not over-cook. Season with salt and pepper to taste. Serve immediately. From 1994 "Shepherd's Garden Seeds Catalog," pg. 49. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 163
Calories From Fat: 60
Total Fat: 6.9g
Cholesterol: 7.6mg
Sodium: 98.1mg
Potassium: 700.3mg
Carbohydrates: 24.5g
Fiber: 3.8g
Sugar: <1g
Protein: 4.8g