V Sauteed Cherry Tomatoes
1 tablespoon extra-olive oil
4 cups cherry tomatoes, halved unless very small
1 medium clove garlic, minced
2 tablespoons thinly sliced basil leaves
salt and pepper
Heat the oil in a large skillet over medium-high heat until almost smoking. Add the tomatoes to the hot oil (making sure they are in a single layer). Cook for one minute, stirring frequently. Stir in the garlic and cook for another 30 seconds. Remove the pan from the heat, add the basil, and season with salt and pepper to taste. Serve immediately.
Variation:
Heat the oil and add two medium anchovies minced in a large skillet over medium-high heat until the anchovies begin to sizzle. Add the tomatoes and cook for one minute, stirring frequently. Stir in the garlic and cook for another 30 seconds. Remove the pan from the heat, add 2 tablespoons minced parsley, and season with salt and pepper.
From Perfect Vegetables, 2003.