Cherry Tomatoes with Pecans
3 Tbs (45 ml) extra-virgin olive oil
1 clove garlic, finely chopped
2 cups (500 ml) cherry tomatoes, stemmed
1/4 cup (60 ml) coarsely chopped pecans or walnuts
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish
Heat the oil in a skillet over moderate heat. Add the
garlic and
tomatoes and saute just until the tomatoes are warmed
through, about 3 minutes. Add the pecans, vinegar, salt,
and pepper and stir for 1 minute. Garnish with chopped
basil. Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
