“This recipe provides just enough heat to get those yummy little tomatoes bursting with maximum flavour.”
- Ready In:
- 15mins
- Ingredients:
- 6
-
2
tablespoons balsamic vinegar
-
2
tablespoons extra virgin olive oil
-
1 1⁄4
teaspoons minced garlic
-
6
cups assorted vine-ripened cherry tomatoes or 6 cups grape tomatoes, some halved
-
fresh ground black pepper
-
1⁄3
cup finely shredded fresh basil leaf
directions
- In a large non-stick skillet heat vinegar, oil and garlic over medium heat until just simmering.
- Add tomatoes, pepper, and salt to taste and cook, tossing, until slightly tender and heated through, 1-2 minutes.
- Toss tomatoes with shredded basil and garnish with fresh basil sprigs.
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RECIPE SUBMITTED BY
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada – so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a ‘society’ where many have the same problem and try to find a cure.
So far, I’ve copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go – 10 and under at this point (2008) – I may not get round to updating this for a few years, so you’ll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That’s all for now.
