Pan-Roasted Tomatoes with Herbs from Cooking Light

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  • 2 teaspoon(s) olive oil divided
  • 1 pint(s) multicolored grape tomatoes
  • 1 teaspoon(s) chopped fresh oregano
  • 1/2 teaspoon(s) chopped fresh rosemary
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper


  1. 1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3 minutes or until tomatoes begin to blister. Remove from heat; stir in remaining oil and remaining ingredients to pan, tossing gently to combine. Let stand 5 minutes.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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