Garden-fresh tomatoes are a treat on their own, but when you cook them with garlic and fresh herbs, the aroma and taste are irresistible. The key is to cook the tomatoes quickly over high heat so the outsides burst but the insides don't get too soft.
1 tablespoon extra-virgin olive oil
1 pint large cherry tomatoes
1 medium garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon freshly ground pepper
1. Heat oil in medium skillet over high heat until hot. Add tomatoes; sauté 1 minute, rolling tomatoes constantly in skillet.
2. Reduce heat to medium. Add all remaining ingredients; mix well. Cook 2 minutes or until tomatoes just begin to soften and skins begin to crack, stirring constantly. (If tomatoes are small, reduce cooking time to 1 minute.)
PER SERVING: 50 calories, 3.5 g total fat (.5 g saturated fat), 1 g protein, 4.5 g carbohydrate, 0 mg cholesterol, 300 mg sodium, 1 g fiber