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
Recipe from Health

Nutritional Information

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

Ingredients

  • 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
  • Salt
  • Pepper

Preparation

  1. 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. 2. Add cherry (or grape) tomatoes; cook, stirring gently, until tomatoes start softening and oozing their viscous juices, about 1 1/2 minutes.
  3. 3. Add vermouth and bring to a bubble. Clamp on lid and cook 1 minute longer.
  4. 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. 5. Sprinkle with remaining parsley and serve.
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