Cherry Tomatoes with Olives

Cherry Tomatoes with Olives
Photo: Petrina Tinslay
"There's something about the sweet sharpness of the tomatoes and the intensity of the olives that makes this dish. I always go for flavor first, but cooked tomatoes do yield more of their lycopene, an incredibly healthful nutrient. I like it as a vegetable side, but it's also fantastic if you want it as a sauce for plain broiled chicken, fish fillets, whole-grain pasta or couscous."
Serves: 6


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3 tablespoons garlic-flavored oil
2 teaspoons finely chopped fresh rosemary
1 pound cherry or grape tomatoes, halved
1/4 cup Martini or Cinzano pink vermouth
1/3 cup oil-cured pitted black olives
3 tablespoons chopped fresh parsley


1. Put garlic-flavored oil and rosemary into a nonstick, thick-bottomed wok (or wide, heavy pan) that has a lid; warm over low to medium heat, letting rosemary sizzle fragrantly, for 30 seconds.

2. Add cherry (or grape) tomatoes; cook, stirring gently, until tomatoes start softening and oozing their viscous juices, about 1 1/2 minutes.

3. Add vermouth and bring to a bubble. Clamp on lid and cook 1 minute longer.

4. Remove lid and stir in olives. Let bubble uncovered until the juices reduce a little, about 1 minute longer. Stir in most of parsley and season to taste with salt and pepper. Pour into a warmed serving dish and let stand 10 minutes to allow juices to thicken and flavors to mellow.

5. Sprinkle with remaining parsley and serve.

Created date

May 2013

Nutritional Information

Calories 113
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 0.0 mg