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Sauteed Cherry Tomatoes with Mint|
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This time of year you can find vine-ripened cherry tomatoes that are as sweet as candy. Look for
red and yellow varieties at your farmers market still warm from the sun. Rinse under cool water,
pinch off any stems and they are ready for your skillet or salad. Though most often paired with
fresh basil, the tomato’s herbal soul mate, mint makes a surprisingly congenial blend. Basil,
chervil, marjoram, or summer savory will work as well.
- 1 teaspoon extra virgin olive oil
- 1 pound cherry tomatoes, halved
- 3 pinches sugar
- Salt and pepper to taste
- 1 tablespoon fresh, minced mint
- In a medium sized skillet heat the oil over medium high heat until a spray of water dances
on the surface. Add the tomatoes and stir briefly.
- Add the sugar and toss vigorously until the tomatoes begin to soften but not disintegrate.
Season to taste with salt and pepper, sprinkle with mint and serve.
(Serves 4)
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A Word About Cooking Tomatoes |
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Packed with sweet juice, tomatoes release their wonderful liquor under heat. Long, slow
cooking of this love apple, as it was once quaintly known, is ideal for sauces and soups.
But when you just want to serve a tomato still fresh-tasting but slightly caramelized in
its natural sugar, quick cooking over high heat is best. |
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Toss the Measuring Spoon |
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A pinch of this and a pinch of that. Inexact recipe instructions that can send a neophyte
cook running and screaming to the nearest take-out joint. But in this case, the amount is
exactly what it says. Dip your thumb and forefinger into the sugar bowl and pinch the
sugar, then drop it into your dish. Or, dip the very tip of a spoon into the salt box or
cinnamon jar. The merest suggestion of a spice or condiment is all that is needed when you
see this instruction, rather than a specific quantity. Don’t make yourself crazy
counting the grains to be precise. |
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