Cherry Tomatoes with Olives
"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."
Yield: Serves: 6
More From Health
Amount per serving
- Calories: 113
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.0g
- Carbohydrate: 0.0g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 0.0mg
- Calcium: 0.0mg
- 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.
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