This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack.
Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook.
Adapted from a 2007 issue of Real Simple magazine.
| ||cherry tomatoes||2 pints|
| ||fresh thyme||8 sprigs|
|Heat the oil in a large skillet or saucepan over low heat. Add the garlic and cook for about 1 minute. You should only hear a gentle sizzle from the garlic and oil.
|Add the tomatoes, thyme, salt, and pepper. Cook until the tomatoes begin to burst, about 3-5 minutes.
|Remove from heat. Serve hot, warm, or at room temperature.|
You can cook this recipe at the start of your meal preparation and just leave it on low until ready to serve. The flavors will deepen; just check it occasionally to make sure it doesn't burn. This recipe also reheats well and seems to taste better the next day. Feel free to cook up a large batch.