Garlic and Herb Tomatoes

I think one of the best things about summer is the abundance of fresh tomatoes.  For me, there is nothing quite like a perfectly ripe and juicy tomato.  I tend to prefer smaller tomatoes, like grape or cherry, and I am always looking for different ways to serve tomatoes. When I saw Ina Garten make this simple recipe on tv, I knew I would love it.  Not only does it feature delicious cherry tomatoes, but it also has fresh basil, parsley, and thyme in it, which I happen to have growing in my garden this year.  Sure enough, this is a great way to prepare tomatoes! Ina actually made them for breakfast as a side dish and she also pointed out that this recipe can actually be made year-round since good grape tomatoes are available year round (plus they are cooked in this recipe). I chose to make them as a side dish for a summer dinner and loved every last bite!

Garlic and Herb Tomatoes

1 1/2 tablespoons olive oil

1 teaspoon minced garlic (1 clove)

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme leaves

1/2 teaspoon kosher salt

freshly ground black pepper, to taste

Heat olive oil in a saute pan that is large enough to hold all tomatoes in a single layer over medium heat.  Add the garlic to the oil and cook for 30 seconds.  Add the tomatoes, basil, parsley, thyme, salt, and pepper.  Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes start to loose their firmness.  Serve hot or at room temperature. 

Source: Ina Garten