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Cherry Tomato And Herb Stir-Fry

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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 T butter
  • 1 T olive oil
  • 1 large clove garlic, minced
  • 1 shallot or 2 scallions, minced
  • 1/3 cup chopped fresh basil
  • 1 T 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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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

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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