It’s almost the end of a beautiful tomato season and every year we get more grape tomatoes than we can use, this year I came up with a quick and easy recipe to be able to use these delicious fruits well into the winter.
It’s a twist on the roasted tomato, since I didn’t have time to slow roast them, I sauteed them in a pan on high heat.
- Grape tomatoes
- Olive oil
- Sea Salt
- Clove of Garlic
Simply sautee the grape or cherry tomatoes in a non-stick pan with a teaspoon of olive oil, just enough to get some of the tomato skins pop. Next transfer the tomatoes to a jar, add enough olive oil to cover the tomatoes, add salt and garlic and that’s it.
This is a great sauce to keep in the kitchen for quick and easy pasta and side dishes. Keep refrigerated hope you enjoy!