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Sautéed Cherry Tomatoes

You want these lightly crisped, but not mush...don't cook them too much.

What you need

1. 3-4 cups fresh ripe cherry tomatoes
2. Olive Oil
3. Salt & Pepper
4. Lemon or Lime Zest (optional)
5. Fresh herb, chopped (optional)

How to make it

1. Heat a large cast-iron skillet over medium heat
2. If necessary, wash & dry cherry tomatoes
3. Place into a bowl and drizzle with one or two tablespoons olive oil
4. Pour tomatoes into hot skillet and cook quickly until skins are slightly crisp and begin to split
5. Remove from heat as soon as skins begin to split and tomatoes remain largely intact
6. Remove to a serving bowl and sprinkle with coarse salt & freshly ground black pepper
7. Add optional zest and/or fresh chopped herb

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From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg