Sauteed Baby Tomatoes With Arugula
Serves 4
Published in: Dallas Morning News
2 cup grape tomatoes -- room temperature
2 tablespoons extra-virgin olive oil
1 medium clove garlic -- minced
1/4 teaspoons kosher salt
4 cup stemmed arugula leaves
Freshly ground black pepper
3/4 teaspoons balsamic vinegar
Rinse tomatoes and pat dry. Heat olive oil over medium heat. When hot, add
tomatoes and stir 3 minutes. Add garlic and salt, stirring 1 minute.
Remove pan from heat and spoon tomatoes into a bowl. Off the heat, stir
arugula in hot pan just until almost wilted. Add to tomatoes and season
with pepper and a splash of vinegar, stirring gently to mix. Serve warm or
at room temperature.
Makes 3 to 4 side-dish servings.
Exported from A Cook's Books -- Recipe management for Macintosh
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