Colorful Garnish

A few weeks ago, I wrote about cooking cherry tomatoes with mint. This week, I cooked them with a little garlic and basil for a side dish that Larry said would go with anything. That was good, because we ate them with tofu, and with eggplant, and with rice. They reheated well, and kept their red color and good flavor.

Here's what I did.

Colorful Garnish
1 tbsp olive oil
1 pint cherry tomatoes
1 clove garlic, peeled and chopped
1 scallion, sliced
1/4 tsp red pepper flakes
2 tbsp chopped basil
salt and pepper

Warm the olive oil in a skillet. Add the tomatoes, garlic, scallion and red pepper flakes. Cook over high heat, stirring occasionally, until the tomatoes soften and start to crack, about 5 minutes. Stir in the basil and cook another couple of minutes until the tomatoes are juicy. Sprinkle with salt and pepper and serve.

Refrigerate leftovers, and reheat in a skillet or in a covered container in the toaster oven. They last a few days in the fridge, if you hide them.

Serves 4