Sautéed Baby Heirloom Tomatoes
Sautéed Baby Heirloom Tomatoes can be ready in less than 15 minutes.
Ingredients:
- 2 tablespoons Low FODMAP Garlic-Infused Oil, made with olive oil or purchased equivalent, divided
- 2 dry pints (600 g) baby heirloom, cherry or grape tomatoes
- 1 teaspoon kosher salt, plus extra
- 1/2 teaspoon freshly ground pepper, plus extra
- 6 leaves fresh basil, rolled together and then julienned into thin 1/8 –inch (3 mm) strips
Preparation:
-
In a 12-inch (30.5 cm) nonstick skillet over a medium-high heat, heat 1 tablespoon of olive oil until just smoking. Add tomatoes and season with 1 teaspoon of salt and 1/2 teaspoon pepper. Sauté, shaking pan frequently until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Do not overcook. Remove the pan from the heat, stir in the basil and reserved 1 tablespoon of olive oil. Taste one of the tomatoes for seasoning, adding additional salt and pepper if necessary. Serve immediately.
-
Remove the pan from the heat, stir in the basil and reserved 1 tablespoon of olive oil. Taste one of the tomatoes for seasoning, adding additional salt and pepper if necessary. Serve immediately.
Notes:
Tips
- We know you might overlook this recipe because it seems simplistic, but trust me, with perfectly ripe tomatoes this dish is a thing if beauty and celebrates the harvest!