Pan-Roasted Tomatoes
- 2 tsp. olive oil, divided
- 1 pint grape tomatoes
- 1 tsp. chopped fresh oregano
- ½ tsp. chopped fresh rosemary
- ¼ tsp. salt
- ¼ tsp. crushed red pepper
- Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3-4 minutes or until tomatoes begin to blister.
- Remove from heat; stir in 1 teaspoon oil and remaining ingredients, tossing gently to combine. Let stand 5 minutes.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/10/pan-roasted-tomatoes.html
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