A quick sauté of ripe, sweet cherry tomatoes is fun to make while a tenderloin roasts in the oven or fish cooks outdoors on the grill. Fix them at the last minute to ensure perfect roundness.

image courtesy of flickr.com

Sparkly Cherry Tomatoes
Karyl Bannister, Cook & Tell

2 Tablespoons olive oil
24 cherry tomatoes
1 garlic clove, minced
Pinch of sugar
Chopped fresh parsley

Heat the oil in a medium skillet over medium-high heat and sauté the tomatoes and garlic until the tomatoes are heated through, about 3 minutes, rolling them around to coat them with oil and garlic bits. Add the sugar, toss, and remove from the heat before the tomatoes collapse. Garnish with a drift of parsley and serve.

Serves 4.

Karyl Bannister writes and illustrates the newsletter Cook & Tell, published ten times a year.