Cherry Tomato and Herb Stir-Fry
This recipe is especially appetizing if you use 2 or 3 different colored-cherry tomatoes. It's easy to grow all 3 with Renee's Garden Tricolor Cherry Tomato.
1 pint (about 3 dozen) cherry tomatoes, stemmed, washed, and patted dry
1 tablespoon butter
1 tablespoon olive oil
1 large clove garlic, minced
1 shallot or 2 scallions, minced
1/3 cup chopped fresh basil
1 tablespoon chopped fresh oregano
salt and freshly ground pepper to taste
In a large skillet, heat butter and oil. Add garlic and shallot or scallions and sauté for 2 to 3 minutes, until fragrant. Add tomatoes and herbs, shaking pan continuously for 2 to 3 minutes, until heated through. Do not overcook. Season with salt and pepper to taste. Serve immediately. Serves 4.
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from a Kitchen Garden
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