2 teaspoons olive oil
1-2 cloves garlic, pressed or finely chopped
1 pint cherry tomatoes, halved
1 pint pear tomatoes, halved
2 tablespoons chopped fresh tarragon, rosemary, or sage
Salt and pepper
Heat a large skillet over medium-low heat and add the olive oil. When the oil is hot, add the garlic and cook for about 3 minutes, or until it just begins to turn golden. Remove garlic from oil.
Raise the heat to medium and add the tomatoes. Cook, with an occasional stir, until the tomatoes are tender, or about 3 minutes. Do not overcook or the tomatoes will get mushy. Add the herb(s) and cook for 1 minute. Add salt and pepper to taste.
Serves 4
