Sauteed Cherry Tomatoes With Pine Nuts
photo by Baby Kato
- Ready In:
- 16mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 3 tablespoons olive oil
- 1 large garlic clove, minced
- 1 (12 ounce) basket cherry tomatoes, stemmed
- 1⁄4 cup toasted pine nuts
- 2 tablespoons fresh basil, chopped or 2 teaspoons dried crumbled basil
- 3⁄4 tablespoon red wine vinegar
- 3⁄4 tablespoon balsamic vinegar
- 1 pinch salt
- 1 dash pepper
- fresh basil sprig (optional)
directions
- Heat oil in large skillet over medium heat.
- Add garlic and tomatoes and saute until tomatoes are just heated through, stirring occasionally about 5 minutes.
- Add toasted pine nuts, basil and vinegars, stir 1 minute.
- Season with salt and pepper.
- Transfer tomato mixture to shallow platter.
- Garnish with fresh basil sprig and serve.
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Reviews
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Wow, easily the best recipe I made this month. This lovely treat was sheer perfection. I loved everything about this dish. It was quick and easy to make with excellent results. I made it exactly as written and wouldn't change a thing. Thank you so much for posting a treat that I have placed in my keeper box.
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I only made two changes to this recipe, I cooked the tomatoes in the oven instead of a skillet, but still followed the times approx, ohh and ran out of dried basil so used Italian Herbs as a last minute resort. The family demolished this fantastic recipe TraceyMae. I served them as a side dish to roast beef, I also used your Recipe#204803 all went together, so very well. Wonderful recipe, so easy to make and so very delcious. The family loved the added flavour of the pine nuts, which blended so well with the balsamic. The balsamic reduced in the final minutes cooking and made the tomatoes so sweet and yet so savoury. Thanks for posting a recipe this family will continue to enjoy TraceyMae.
Tweaks
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I only made two changes to this recipe, I cooked the tomatoes in the oven instead of a skillet, but still followed the times approx, ohh and ran out of dried basil so used Italian Herbs as a last minute resort. The family demolished this fantastic recipe TraceyMae. I served them as a side dish to roast beef, I also used your Recipe#204803 all went together, so very well. Wonderful recipe, so easy to make and so very delcious. The family loved the added flavour of the pine nuts, which blended so well with the balsamic. The balsamic reduced in the final minutes cooking and made the tomatoes so sweet and yet so savoury. Thanks for posting a recipe this family will continue to enjoy TraceyMae.
RECIPE SUBMITTED BY
Chef TraceyMae
Elk Grove, 43
<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>