Sauteed Cherry Tomatoes
This savory summer side dish from Redbook bursts with flavor and complements all kinds of meats and fish.
1 tablespoon extra-virgin olive oil
1 pint (2 cups) cherry tomatoes
1 tablespoon snipped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1. Heat oil in a large nonstick skillet over medium-high heat; add tomatoes and chives. Saute 2 to 3 minutes, until tomatoes are hot and skins start to split. Season with salt and pepper.
Serves 4. ••
Each serving: About 46 calories, 4g total fat, 4g total carbohydrate, 1g protein.