Hunting through the fridge the other day, I found a container of organic cherry tomatoes that I'd bought at our local grocery store. We've been enjoying locally-grown cherry tomatoes recently, and these well-travelled ones had been pushed to the back of the fridge. They were a little wrinkled from dehydration but otherwise fine. I didn't want to compost them, but they were not very appealing to eat raw. Instead, I warmed them in a little butter with mint. They rehydrated and turned into plump juicy minty morsels that added color to the dinner plate.
Warm Cherry Tomatoes
2 tbsp butter
1 small shallot
2 tbsp chopped fresh mint
3/4 lb cherry tomatoes
Warm the butter in a skillet. Peel and chop the shallot and add it to the pan along with the mint and tomatoes. Cook, stirring occasionally, over medium heat until the tomatoes are warmed through, about 5 minutes.
Serves 2-3
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