Sauteed Tiny Tomatoes With Chile

Submitted by gailanng

"Something special for a side dish from Sur la table."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 6-8

ingredients

• 2 tablespoons olive oil
• 1 small yellow onions or 1 small sweet onion, diced
• 5 cloves roasted garlic, with its roasting oil
• 1 1⁄2 lbs grape tomatoes or 1 1/2 lbs cherry tomatoes
• 2 tablespoons minced fresh flat-leaf parsley
• 1⁄2 teaspoon dried red pepper flakes
• 1⁄4 cup chopped mixed fresh herbs (oregano, thyme, chives, and or or tarragon)
• sea salt or kosher salt

directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and roasted garlic and cook, stirring often, for about 5 minutes, until the onion is tender and aromatic (mash the garlic a bit to help break it up and distribute it evenly). Add the tomatoes, parsley, and pepper flakes. Increase the heat to medium-high and sauté, stirring occasionally, for about 3 minutes, until the tomatoes are heated through and you see that a handful of the tomatoes' skins have begun to split.
2. Remove the skillet from the heat and sprinkle with the reserved garlic oil, mixed herbs and salt. Transfer to a warmed serving bowl or individual plates and serve immediately.