Recipes 

Cherry Tomatoes With Olives

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Cherry Tomatoes With Olives

Ingredients

4 TO 6 SERVINGS

  • 3 TABLESPOONS GARLIC-FLAVORED OIL

  • 2 TEASPOONS FINELY CHOPPED FRESH ROSEMARY

  • 1 POUND CHERRY OR GRAPE TOMATOES, HALVED

  • ¼ CUP MARTINI OR CINZANO ROSATO

  • ⅓ CUP OIL-CURED PITTED BLACK OLIVES

  • 3 TABLESPOONS CHOPPED FRESH PARSLEY

  • SALT AND PEPPER, TO TASTE

Instructions:

  1. Put the garlic-flavored oil and chopped rosemary into a thick-bottomed, non-stick wok—or wide, heavy pan—that comes with a lid, and put it on a low to medium heat to warm up, letting the rosemary sizzle fragrantly in the oil for 30 seconds.

  2. Add the halved cherry tomatoes and cook, stirring gently, for about 1½ minutes, by which time the tomatoes will start softening and oozing their viscous juices.

  3. Add the pink vermouth and bring to a bubble, then clamp on a lid and let it cook away for a further minute.

  4. Remove the lid, stir in the olives, and let it bubble uncovered for another minute, letting the juices reduce a little. Stir in most of the parsley and season to taste, then pour into a warmed serving dish, leaving it to stand for 10 minutes if you can, as the juices will thicken and the flavors mellow.

  5. Sprinkle with the remaining parsley and serve.

 

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