The Colorful Plate
Salads and Soups

12 ounces cherry tomatoes

1-1/2 teaspoons olive oil

4 teaspoons chopped mixed fresh herbs (such as cilantro, oregano or thyme)

1/8 teaspoon salt

1/8 teaspoon black pepper

1. Blanch tomatoes in medium pot of boiling water 30 seconds. Drain. Rinse under cold water. Drain. Peel tomatoes. (Can be made 4 hours ahead of time. Cover and chill.)
2. Heat oil in heavy saucepan or skillet over high heat. Add herbs and tomatoes. Stir until tomatoes are coated with herbs, about 1 minute. Remove from heat. Season to taste with salt and pepper. Transfer to bowl and serve.

Serves: 4 Nutrition Facts

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