Delicious Living
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion (fresh or frozen)
  • 1 pint (12 ounces) grape tomatoes
  • 1 teaspoon minced garlic (jarred or fresh)
  • 2 tablespoons basil pesto, excess oil drained (jarred or fresh)
  • 1 teaspoon grated Parmesan cheese
  • Salt and black pepper (to taste)

Sautéed Grape Tomatoes with Pesto

Andrew Schloss | Delicious Living
  • Serves: 4 people
  • Calories per serving: 30

Grape tomatoes are sweeter than cherry tomatoes, and they're easier to eat in a single bite. They've become the darling of crudités platters and the poster veggie for healthy snacks. Here, they are sautéed for a few minutes and tossed with flavorful pesto and Parmesan.

  1. Heat oil in a large skillet and sauté onion until tender. Add tomatoes and sauté until they blister and burst, about 3 minutes.
  2. Stir in garlic. Remove from heat and stir in pesto, cheese, salt, and pepper.

Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).

Calories 30,Fat 19,Perfat 22,Cholesterol 175,Carbo 59,Protein 19,Fiber 2,Sodium 47

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