Cherry Tomato and Lemon Sauce
photo by Andi Longmeadow Farm
- Ready In:
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1⁄2 cup copped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups cherry tomatoes, halved
- 1⁄2 teaspoon grated fresh lemon rind
- 1 pinch sugar
- 2 tablespoons lemon juice
- In skillet, heat oil over medium low heat.
- Cook garlic, half the parsley and the salt and pepper til fragrant, about 2 minutes.
- Add tomatoes, lemon rind and sugar.
- Saute over medium-hig heat until tomatoes are softened, about 5 minutes.
- Mix in lemon juice and remaining parsley.
- Makes 1 cup.
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OMG!!! WHAT A RECIPE!!!!<br/><br/>The dinner dishes aren't even washed up yet, but I had to come HERE and report back on this recipe! Wow! and WOW!, again!<br/><br/>Bright! Crisp! Exotic! Simple! CHEAP! HEALTHY!!!!<br/><br/>We had smoked salmon fillets and I served it on lemon-flavoured Angel Hair Pasta. Didn't change a single grain of salt. Flawless in ALL aspects!!! I've already sent off the recipe to three friends, so the recipe will be across the U.S. by the end of the day. <br/><br/>I usually avoid pasta dishes because I just don't enjoy pasta; didn't grow up on it and don't fancy it much. It's got to be a rare pasta dish for me to even consider making it, and an even more impressive dish for me to eat it...and enjoy it!!<br/><br/>By ALL MEANS, do yourself a favour and make this dish! You will NOT be sorry! And please, for the sake of all things holy, DO NOT add cheese to it! You'd be destroying perfection. <br/><br/>This recipe was discussed HERE: http://kittencalskitchen.com/forum/index.php?topic=2277.0
Made this for supper tonight with fresh cherry tomatoes from my hanging patio basket, it was delicious. I added a chopped up cooked turkey pattie I had in the freezer, some walla walla sweet onion from the Farmer's Market, fresh from the garden parsley and some fussilli pasta , it was a wonderful supper, very tasty with the garlic and lemon, thanks for posting I will make this again.