I don’t know about you, but I wilt in this miserable hot weather! Its really too warm to do much, except read a good book. Come to think of it that’s what I do in the winter when its too cold to go anywhere too! Maybe I’m just not too motivated to do house work anymore. It’s such a useless cycle, just gets dusty and you start all over. My priorities have definitely changed through the years. Nowadays I like to keep meals on the simple side unless I am going to have guests.
Today I am sharing a easy and seasonal recipe for you, enjoy!
Garlic and Herb Tomatoes:
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
5 fresh thyme sprigs
1 pound small red, yellow, and/or orange cherry tomatoes
1 tablespoon coarsely chopped fresh tarragon
1/2 tsp. sea salt
Freshly ground pepper to taste
In a large skillet, heat olive oil, garlic and thyme over medium-high heat until hot. Add the tomatoes and toss to coat in the olive oil. Cook until the tomatoes’ skin splits but they have not burst, 5-6 minutes. Sprinkle the tarragon and salt over the tomatoes. Remove the pan from the heat, crack pepper over the top and serve.
Makes 4 servings.
Stay cool and have a great week!
Today I am sharing a easy and seasonal recipe for you, enjoy!
Garlic and Herb Tomatoes:
2 tablespoons extra virgin olive oil
3 garlic cloves, thinly sliced
5 fresh thyme sprigs
1 pound small red, yellow, and/or orange cherry tomatoes
1 tablespoon coarsely chopped fresh tarragon
1/2 tsp. sea salt
Freshly ground pepper to taste
In a large skillet, heat olive oil, garlic and thyme over medium-high heat until hot. Add the tomatoes and toss to coat in the olive oil. Cook until the tomatoes’ skin splits but they have not burst, 5-6 minutes. Sprinkle the tarragon and salt over the tomatoes. Remove the pan from the heat, crack pepper over the top and serve.
Makes 4 servings.
Stay cool and have a great week!
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