Cherry tomatoes are great – they’re tart, tasty, and just big enough so that you can’t eat a whole one eloquently in public. Don’t wear white if you’re going to eat cherry tomatoes. Don’t sit across the table from someone wearing white if you’re going to eat cherry tomatoes 🙂
1/4 cup olive oil
6 cups (about 2 lbs) cherry tomatoes, whole
1 clove garlic, minced
1 tsp oregano, dried & crushed
1/2 cup ripe olives, finely chopped (optional)
Rinse and dry tomatoes well. Heat oil until hot, add tomatoes, and cook over med-high heat. Allow tomatoes to cook for 10 minutes, shaking the pan frequently to prevent sticking (tomatoes will burst). Add remaining ingredients, reduce heat to low and cook for 10 minutes. Toss with thin stringy pasta and serve.
I am a little behind on my Blog reading…this sounds great! I wish I had read this before making my marinara sauce this morning. Next time.