Ingredients
- 2 plump garlic cloves peeled and finely chopped
- 1 handful fresh basil leaves torn
- 1 handful flat leaf parsley chopped
- 4 tbsps olive oil
- 500 g ripe cherry tomatoes
Servings:
Instructions
- Mix together the garlic, basil and parsley.
- Heat the oil in a shallow pan over a medium heat. When it shimmers add the tomatoes and season with salt and pepper.
- Toss the tomatoes in the oil then add the herbs. Cook for a couple of minutes until the tomatoes start to wrinkle and split slightly.
- Serve immediately with crusty bread to mop up the juices.
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