According to my doctor I shouldn’t eat tomatoes since they’re high in acidity. Hearing that was kind of like being told by my executioner that they just lopped my arm off for practice and may they now have my head, too. I kindly thanked my doctor, told him I’d stop and went on eating tomatoes and tomato-based sauces. Although I am more careful about it now and try to eat them less. Maybe. But today I throw all that caution to the wind and fully embrace the blazing colorful beauties.

This recipe is so quick and easy to make you’ll practically blink and it’s done. Yes, we will print that daring statement, notarize it and send you a framed copy. For the low, low cost of three easy payments of $19.95. Plus shipping.

This is as busy as the recipe gets - mincing up herbs and some garlic. Pffffft, easy to the peasy.

After warming up the garlic in a little olive oil, dump in the herbs and tomatoes and stir till the tomatoes are just starting to wilt. A few may burst, some may wilt more than others, but you get the idea. It happens in a flash. This is a good thing because tasty, healthy food fast is one of the Seven Wonders of the Kitchen. Ummm…not sure just yet what the other six are. Maybe a KitchenAid stand mixer could be one?

Behold, incredibly edible little tomatoes, bursting with that fresh taste we love about the spring and summer. It’s surprising how much simply stirring them together with a little garlic and herbs makes for a very nice, simple yet tasty side dish. These would even be a great addition to a simple pasta dish, maybe with some grilled chicken and a light wine sauce? The point is, these tomatoes have potential beyond what they accomplish in this recipe alone. We hope you enjoy their easy, quick simplicity!

Garlic & Herb Tomatoes

from Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again

Prep Time: 10 minutes Cook Time: 10 minutes Level: Easy Serves: 4-6

• 3 tablespoons good olive oil
• 2 teaspoons minced garlic (2 cloves)
• 2 pints cherry tomatoes or grape tomatoes
• 2 tablespoons chopped fresh basil, plus more for garnish
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

Notes:

Every once in a while my grocery store gets baby heirloom tomatoes, shelved alongside the grape and cherry tomatoes. If you can get the heirloom variety, we highly recommend mixing them up with the regular ones. They are absolutely delicious.

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