| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Sides, Condiments, Vegetables, Soup/stews |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Cloves garlic, peeled and thinly sliced |
| 1 1/2 |
pt |
Yellow, red, and orange pear and cherry tomatoes, in any combination |
|
|
Salt & freshly ground pepper |
| 8 |
lg |
Basil leaves |
INSTRUCTIONS
Heat oil in a large skillet over medium-low heat. Add garlic and cook until
soft and golden, about 3 minutes. Add tomatoes, season well with salt and
pepper, and cook, stirring often, until tomatoes are just warm and ready to
burst, 3 to 5 minutes. Add basil and cook until just wilted, about 1
minute. Spoon compote over pork skewers.
Heat plumps the tiny tomatoes, creating a luscious compote to top grilled
foods or serve as a side dish.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MC-Recipe Digest V1 #514 by kathy <jbird21@mindspring.com> on Mar
13, 1997
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