Sauteed Cherry Tomatoes
|Cherry tomatoes||1 Pint|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely minced|
|Finely chopped fresh parsley||3 Tablespoon|
|Shredded wheat biscuit||1⁄2 , crushed|
|Freshly ground black pepper||1⁄8 Teaspoon|
Rinse, stem and halve the tomatoes.
In a nonstick skillet, heat oil over medium-high heat.
Add garlic and saute 30 seconds.
Add tomatoes and parsley and saute 20 to 30 seconds, or until tomato skins just begin to wilt.
Stir constantly so all surfaces of tomatoes cook evenly.
Toss with biscuit crumbs and pepper.