Wednesday, January 20, 2010

Pan-Roasted Tomatoes with Herbs

Pan-Roasted Tomatoes with Herbs
Servings: 4
Weight Watchers Points: 1 per serving

1 tsp. olive oil
1 pint grape tomatoes
Olive oil cooking spray
2 tsp. fresh basil, chopped
1/2 tsp. fresh rosemary, chopped
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes

Heat 1 tsp. oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3 - 4 minutes or until tomatoes begin to blister. Remove from heat; spritz tomatoes with olive oil cooking spray and stir in remaining ingredients, tossing gently to combine. Let stand 5 minutes before serving.

NOTES: When we made this the first time, I used way too much rosemary (about 2 teaspoons fresh), but it was still tasty, nonetheless. I'm looking forward to trying this again in the summer with some really nice, fresh tomatoes and serving it alongside a nice piece of grilled fish.

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