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| Sautéed Grape Tomatoes with Pesto March, 2004 Serves 4–6 / Grape tomatoes are sweeter than cherry tomatoes, and they're easier to eat in a single bite. They've become the darling of crudités platters and the poster veggie for healthy snacks. Here, they are sautéed for a few minutes and tossed with flavorful pesto and Parmesan. 1/2 tablespoon extra-virgin olive oil 1/4 cup chopped onion, fresh or frozen 1 pint (12 ounces) grape tomatoes 1 teaspoon minced garlic, jarred or fresh 2 tablespoons basil pesto, jarred or fresh, excess oil drained 1 teaspoon grated Parmesan cheese Salt and black pepper, to taste 1. Heat oil in a large skillet and sauté onion until tender. Add tomatoes and sauté until they blister and burst, about 3 minutes. 2. Stir in garlic. Remove from heat and stir in pesto, cheese, salt, and pepper. Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003). Calories 30,Fat 19,Perfat 22,Cholesterol 175,Carbo 59,Protein 19,Fiber 2,Sodium 47 |