| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Seasonings, Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Cherry tomatoes, stemmed |
|
|
;washed, patted dry |
|
|
;(abt. 36) |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Garlic clove, minced |
| 1 |
|
Shallot, minced or- |
| 2 |
|
Scallions, minced |
| 1/3 |
c |
Fresh basil, chopped |
| 1 |
tb |
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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