Cherry Tomatoes with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 tablespoons garlic-flavored oil |
2 teaspoons finely chopped fresh rosemary |
1 pound cherry or grape tomatoes, halved |
1/4 cup martini or cinzano pink vermouth |
1/3 cup oil-cured pitted black olives |
3 tablespoons chopped fresh parsley |
salt |
pepper |
Directions:
1. Put garlic-flavored oil and rosemary into a nonstick, thick-bottomed wok (or wide, heavy pan) that has a lid; warm over low to medium heat, letting rosemary sizzle fragrantly, for 30 seconds.
2. Add cherry (or grape) tomatoes; cook, stirring gently, until tomatoes start softening and oozing their viscous juices, about 1 1/2 minutes.
3. Add vermouth and bring to a bubble. Clamp on lid and cook 1 minute longer.
4. Remove lid and stir in olives. Let bubble uncovered until the juices reduce a little, about 1 minute longer. Stir in most of parsley and season to taste with salt and pepper. Pour into a warmed serving dish and let stand 10 minutes to allow juices to thicken and flavors to mellow.
5. Sprinkle with remaining parsley and serve.
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