Garlic and Herb Cherry tomatoes

Sigh. Looking at these summertime pictures of summertime food is killing me. I can't wait to make this again this summer. The recipe comes to us from the Barefoot Contessa. I don't really know who she is, but John has a television in the room at work, and though they can't see much on it, it has audio. Being the tomato lover he is, he printed this recipe out and brought it home.

I loved these, but John decided he still likes cherry tomatoes best uncooked, straight from the garden, by the dozen, and unadulterated by anything but copious amount of shaken salt.

3 tbsp. good olive oil
2 cloves freshly minced garlic
2 pints cheery tomatoes (I just grabbed an apronful from the garden....sob!)
2 tbsp. chopped fresh basil
2 tbsp. chipped fresh parsley (I think I added less, with a bit more basil instead)
2 tespoons chopped fresh thyme (I didn't grow thyme, so I omitted this)
1 tsp. sea salt
1/2 tsp. freshly ground black pepper

Heat the olive oil in a saute pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.

YUM!