Sauteed Tiny Tomatoes With Chile
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onions or 1 small sweet onion, diced ⓘ
- 5 cloves roasted garlic, with its roasting oil ⓘ
- 1 12 lbs grape tomatoes or 1 12 lbs cherry tomatoes ⓘ
- 2 tablespoons minced fresh flat-leaf parsley ⓘ
- 12 teaspoon dried red pepper flakes ⓘ
- 14 cup chopped mixed fresh herbs (oregano, thyme, chives, and or or tarragon) ⓘ
- sea salt or kosher salt ⓘ
Instructions
- 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 saute, 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.
- 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.
Nutrition & Diet Analysis (per serving)
428
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).