Summer is on its way…
(Insert Woo Hoo!!!)
That being said, I enjoy nothing better than fresh cherry tomatoes right off of the vine. A quick wipe on my sleeve, is all I need before I pop them into my mouth!
Have you tried growing your own herbs and vegetables?
I like having small pots of fresh herbs available while cooking. During the summer months, I make a point to use fresh herbs to decrease our salt intake. Just a personal preference.
The above side dish is from the Magnolia Table cookbook, Volume I, written by Joanna Gaines. This is truly one of my favorite cookbooks, probably because I haven’t purchased Volume II yet!!
See recipe below:
Garlic and Herb Tomatoes
2 tbs. extra virgin olive oil
3 garlic cloves, thinly sliced
5 thyme sprigs
1 pound cherry tomatoes, red, yellow or orange
1 tbs. coarsely chopped fresh tarragon
3/4 tsp. pink sea salt
black pepper, freshly ground
- In a large skillet, heat the olive oil, garlic, and thyme over medium high heat until hot. Add the tomatoes and toss to coat in the olive oil. Cook until the tomatoes skin starts to split, but not burst open, about 5-6 minutes.
- Sprinkle the tarragon, and salt over the tomatoes. Remove skillet from heat. Crack the pepper over the top and serve from the skillet.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
- 10 minutes prep time, 10 minutes cook time, Serves 4.
What a fresh and tasty side dish or served as a light lunch!
Enjoy!
And let me know how it turns out when you try it!
